Ingredients:
2 pounds brussels sprouts, each cut in half lengthwise
3/4 cup canola oil5 garlic cloves, minced
1/3 cup dried New Mexico red chile flakes, or more if desired
1 tbsp. dried sage
2 tsp. salt
1 tsp. black pepper
Juice of 1 lime
To Make:
Preheat oven to 350 degrees.
Combine the brussels sprouts with the next seven ingredients in a very large bowl. Using a thin spatula, mix the ingredients together very thoroughly, and then pour them into a sizable casserole dish. When oven is ready, cover the sprouts and roast them on the center rack for about 25 minutes. Remove the cover and roast for another fifteen minutes more. Remove the dish from the oven, and let the sprouts cool for about ten minutes before serving.
This dish is a great accompaniment to enchiladas verdes or homemade blue corn tacos. It also makes a fiery complement to a traditional Thanksgiving dinner!
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