Mango and brussels sprouts make an amazing sweet and salty side dish!  Brussels sprouts just scream fall and this Mango Brussels Sprouts dish makes the flavors sing in a perfect harmony together!

Our friend Cass Polzin was so kind to share this recipe with us. Follow her on Instagram at @cassipolzin for more and check out her Medium article about the necessity of diversity in startups.  

The brussels sprouts are cooked with a little olive oil, red wine vinegar, onion, garlic and chili powders, salt and pepper. This alone would be the perfect side dish for fall, but Cass took a step further and added in some chopped Jali Fruit Co. dried mangoes, toasted almonds and cotija cheese.

This recipe comes together super fast so you can add it to your weekly roundup right away! Go ahead and try it for yourself and let us know what you thought at @jalifruitco. 🙂

Ingredients:

1 lb Brussels sprouts, roughly chopped
1/3 c unsalted almonds, roughly chopped
1 - 3.5 oz package Jali Fruit Co. dried mango, finely chopped
1/2 c cotija 
2 T Extra virgin olive oil
Splash of red wine vinegar
1/2 t onion powder
1/2 t garlic powder
1/4 t chili powder
Salt and pepper to taste

Directions:

1. Heat 3 tbs olive oil in a skillet over low-medium heat. Once the oil is hot, add the chopped Brussels sprouts to the pan and cook for 7 minutes. Stir regularly.
2. Drizzle sprouts with vinegar, and season with onion powder, garlic powder, chili powder, salt, and pepper. Stir until combined. Cook 5 more minutes.
3. Bring the heat up to medium-high and add in the chopped almonds. Stir for 2-3 minutes and remove from heat. 
4. Top with dried mango and cotija. Enjoy!