By: Erica Payne
Prep Time: 20 minutes
(Description of Recipe): This is the homemade version of my absolute favorite taco in the world from a local joint in Elon, North Carolina. To make it on the healthier side, I baked my brussels instead of frying them like the restaurant does and found it equally delicious! I found easy recipes for pickled red onions and truffle aioli that I will share in the ingredient list, which in my opinion, are arguably the best parts of this dish. I love making recipes with brussel sprouts because they’re the super veggie, packed with vitamin C that helps maintain vision and protects skin cells against sun damage and pollution (Ware, 2019).
- About 20 brussel sprouts
- 6 small flour tortillas
- Parmesan cheese
- Pickled red onions (this is the recipe I used: https://www.loveandlemons.com/pickled-red-onions/)
- Truffle aioli (this is the recipe I used: https://www.epicurus.com/food/recipes/white-truffle-aioli/7059/)
- Olive oil
- Minced garlic
- Red pepper flakes
- Preheat the oven to 400 degrees.
- Quarter all the large brussel sprouts and half the smaller sprouts. Toss them in olive oil, S & P, and minced garlic. Roast in the oven for 20 minutes or until crispy.
- In the meantime, make the truffle aioli following the recipe I attached above. Keep in the fridge until the brussel sprouts are ready.
- Sprinkle about a tablespoon of parmesan on the tortillas and microwave for about 30 seconds.
- When the brussels are crispy, take them out of the oven and put about 6 on each taco. Top with pickled red onions, a tablespoon of truffle aioli and red pepper flakes.
Ware, M. (2019, November 12). Brussels sprouts: Benefits and nutrition. Retrieved October 22, 2020, from https://www.medicalnewstoday.com/articles/284765