Do you know the way to a vegetarian Dietitian’s heart? Obviously it’s through food, but it’s more through her favorite kind of food. Specifically, healthy vegetarian cuisine that is surprising, comforting and something she couldn’t make for herself. My boyfriend, Bill, knows this about me and gives me gifts accordingly. Case and point: for Christmas, he gifted me a night out at a very hip vegetarian restaurant in NYC, called Dirt Candy. I’ve lived in NYC for 10 years, and I’ve obviously heard of this trendy establishment, but the price tag has always kept me away. So that’s why it was the perfect Christmas gift!
We ate things like broccoli “hot dogs” and carrot “hamburgers”, which were just incredible. Most of the dishes were so unique that there is no way I could even try to replicate them, but one seemed doable for the at-home chef–Brussels Sprout & Bibbed Lettuce Tacos. Served as a tableside taco bar, the bibbed lettuce served as the taco shells and was accompanied with all the fixings we could ever want to pile high onto each taco.
My version is a really nice and simple at home version that starts with a chili roasted Brussels sprout. Just like at Dirt Candy, I encourage you to eat them in a bibbed lettuce taco shell. From there, you can doctor up any way you like. I just added some jalapeño, radish, a drizzle of lime juice, sriarcha and Greek yogurt. But feel free to also add chopped red onions, fresh corn or black beans.
The best part is that I feel like I’m getting a restaurant quality meal at home without the hefty price tag!
Brussels Sprout & Bibbed Lettuce Tacos
- 2 cups small Brussel sprouts
- 2 tablespoon vegetable oil
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon fine salt
- Dash cayenne
- Head of Bibb Lettuce washed and separate from head
- Optional toppings:
- sliced jalapeño
- sliced radish
- lime wedges
- Greek yogurt
Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine the Brussels sprouts, vegetable oil, chili powder, cumin, garlic powder, oregano, sea salt and cayenne. Mix until the Brussels are evenly coated with the spice mixture.
Lay the Brussels out on a baking sheet and cook for 30-35 minutes or until crispy.
Add a spoonful of cooked Brussels sprouts to a piece of bibbed lettuce and top with your favorite toppings.