Roasted Black Beans with Brussels Sprouts and Smoky Spice

Instructions

1. 1

   Preheat oven to 425°F. Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper, then spread in a single layer on a baking sheet.

   Tip: Cut Brussels sprouts evenly so they roast at the same rate.

2. 2

   Roast Brussels sprouts for 20-25 minutes, shaking the pan halfway through, until deeply browned and crispy at the edges.

   Tip: Don't skip the halfway shake - it ensures even browning on all sides.

3. 3

   While Brussels sprouts roast, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add diced red onion and cook for 3 minutes until softened.

4. 4

   Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

5. 5

   Stir in ground cumin, smoked paprika, and chili powder, cooking for another 30 seconds to toast the spices and release their oils.

   Tip: Toasting dry spices amplifies their flavor considerably.

6. 6

   Add the drained black beans to the spice mixture, stirring well to coat evenly. Cook for 5 minutes, stirring occasionally, until beans are heated through and slightly caramelized.

7. 7

   Pour the lime juice over the beans and stir to combine. Taste and adjust seasoning with additional salt or pepper as needed.

8. 8

   Add the roasted Brussels sprouts to the skillet with the beans, gently folding everything together until well combined.

   Tip: Fold gently to keep Brussels sprouts intact rather than breaking them apart.

9. 9

   Transfer to a serving dish and garnish with fresh cilantro and crumbled cotija cheese if desired. Serve warm.