Recipe courtesy of Marcela Valladolid
Save Recipe Print
Ancho Chile Brussels Slaw
Total:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Toss the sliced Brussels sprouts and ancho chiles with the olive oil, 1 teaspoon salt and pepper, then spread out in 1 layer on a medium baking sheet. Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool 10 minutes.

Meanwhile, combine the mayonnaise, sour cream, honey and vinegar in a medium bowl. Season the dressing with salt and pepper. Toss the Brussels sprouts and ancho chiles with the dressing until well combined.

Refrigerate and serve cold.

Cook's Note: Use kitchen shears to easily snip the ancho chiles into rings.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Beautiful Brussels Sprouts

Recipe courtesy of Ree Drummond

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Charred Brussels Sprout Crostini

Recipe courtesy of Giada De Laurentiis

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

Brussels Sprouts with Bacon

Recipe courtesy of Rachael Ray

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Crunchy Sweet Brussels Sprout Salad

Recipe courtesy of Sunny Anderson

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword