2 tablespoons olive oil
1 pound brussels sprouts, hard stems trimmed oﬀ, halved (or quartered, if large)
1 ½ cups corn (canned or frozen)
1 ½ cups butter beans, lima beans, or soybeans (canned or frozen)
½ teaspoon paprika
½ teaspoon chili powder
Juice of ½ lime
4 ounces feta or cotija cheese, crumbled
- Heat a large skillet or Dutch oven over medium heat. Add the olive oil to coat the pan, then add the Brussels sprouts and use a spatula to make sure the cut sides are face down. Cook undisturbed for about 6-7 minutes, until the bottoms are browned and lightly crispy.
- Stir the brussels sprouts, then stir in the corn and butter beans. Let cook for about 5 minutes, stirring occasionally, until the corn and beans are fully warmed through and the brussels sprouts reach a desired level of doneness.
- Add the paprika, chili powder, and lime juice and stir to incorporate. Top with the cheese before serving.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 14g
Saturated Fat: 5g
Total Sugar: 6g (Added Sugar: 0g)