Brussels Sprouts with Avocado, Pickled Onions & Queso Fresco

Brussels Sprouts with Avocado, Pickled Onions & Queso Fresco

Ingredients:

• 1 pound brussels sprouts, trimmed and quartered
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano
• 2 tablespoons olive oil
• kosher salt and fresh ground pepper
• 1/2 cup mint leaves
• 1/2 cup pickled red onions
• 1 cup crumbled queso fresco
• 1 avocado, cubed
• Juice of one lemon

Directions:

1. Preheat oven to 425. Scatter Brussels sprouts on sheet pan, drizzle with olive oil. Sprinkle with cumin, oregano, salt and pepper. Roast for 30 minutes, until fork tender.

2. Remove from oven and cool slightly. Toss Brussels sprouts in a bowl with juice of one lemon, mint, pickled onions. Pour onto serving platter. Top with avocado cubes and queso fresco.