THANKSGIVING BRUSSELS SPROUT NACHOS RECIPE

Thanksgiving is one of our favorite holidays, you are surrounded by your friends and family, catching up, and eating the best food! We are thrilled to have Jessica Potts of A Happy Food Dance to share her amazing Brussels Sprouts Nachos recipe with us today. These nachos look amazing with the variety of colors and are seriously delicious, we will be making these way after the holidays! Bonus, you can eat these guilt-free because they are veggie based instead of the typical nachos, perfect! Read on below for Jessica’s recipe:

“Thanksgiving leftovers are the BEST leftovers! I mean, who can resist a turkey, stuffing, cranberry sauce sandwich with a drizzle of gravy? My mouth is watering just thinking about it! These Thanksgiving Brussels Sprout Nachos are going to give your leftover sandwich a run for it’s money because these are DELISH!

Start with a layer of crispy, oven roasted Brussels Sprouts, add a blanket of crispy leftover stuffing and top that all with gooey, melty cheese. I garnished with pomegranate seeds, walnuts, and spicy jalapeño slices, but you could easily add your own favorites.

Not only are these perfect for your leftovers, but they make the best game day snack. Instead of eating all those chips, you’re just eating veggies, so be sure to grab yourself an extra serving!”

THANKSGIVING BRUSSELS SPROUT NACHOS RECIPE

Serves: 4-6

Prep Time: 30 minutes

• 1 lb Brussels sprouts, end trimmed and cut in half
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup leftover stuffing, broken up into pieces
• 6 ounces monterry jack cheese, shredded
• ¼ cup pomegranate seeds
• ¼ cup chopped and toasted walnuts
• Jalapeno slices

1. Preheat oven to 400 degrees F.
2. On a baking sheet, combine halved Brussels sprouts and olive oil. Toss together and season with salt and pepper.
3. Roasted Brussels sprouts until soft, with some edges becoming golden brown, about 20 to 25 minutes. Remove from oven and set aside.
4. Reduce oven to 350 degrees F and on another baking sheet toss the leftover stuffing pieces. Cook until edges are just starting to crisp. Remove from oven.
5. To assemble nachos, on a heatproof dish start with a layer of Brussels sprouts, top with the browned stuffing, and then layer over with the cheese.
6. Return dish to oven and cook just until the cheese melts.
7. Remove from oven and finish by topping with pomegranate seeds, walnuts and jalapeno slices. Serve immediately.