If you’re making Brussel sprouts this holiday, try this wintery twist on your classic Brussels sprouts with honey, orange zest, crumbled La Vaquita® queso fresco, and pomegranate seeds. The crumbled queso fresco almost looks like snow and the pomegranate seeds add a festive touch!
SEE ALSO: Chicken Tortilla Soup Recipe
La Vaquita makes authentic Mexican culinary experiences accessible to everyone and inspires others to discover their own artisanal food moments with a versatile array of high-quality quesos (cheeses) and cremas (creams). It can be overwhelming (it was for me!) so here’s a quick breakdown of their quesos:
Signature Queso Fresco – a Mexican crumbling cheese with fresh, bright, milky and mild flavor. Similar to feta and goat cheese, however has a smooth flavor that allows for more versatile usage.
Queso Fresco Salvadoreño – a sharper version of the signature Queso Fresco that is fresh, bright and milky with a hint of sharpness.
Oaxaca – a semi-soft, white cheese that is slightly salty with a savory, mellow, buttery flavor; it is a great melting cheese popular for preparing quesadillas, and is often referred to as the “mozzarella of Mexico.”
Cotija – a firm, crumbly, aged grating cheese that has been nicknamed “the parmesan of Mexico”; its salty, zesty and full-bodied flavor and dry, dense texture enhances many savory dishes.
Panela – a smooth, white, fresh cheese with a fine, semi-soft texture that does not melt when heated, making it ideal for grilling; its light and fresh flavor, with a touch of salt, is similar to farmer cheese and pairs well with stronger flavors.
La Vaquita products can be found at your local H-E- B (I get mine from the Mexican cheese section at HEB Mueller), Fiesta, Walmart, Kroger and other local grocers throughout Texas.
Preheat your oven to 400 degrees. You can buy brussels sprouts off the stalk or pre-prepped like me. Just cut in half and spread out on parchment paper.
Sprinkle with olive oil and season with salt, pepper, smoked paprika, and cayenne. Roast for 25-30 minutes in the oven until browned.
Roasted Brussels Sprouts With Pomegranates
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- 1 1/2 pounds Brussels sprouts
- 1/4 cup of olive oil
- 1/4 cup of honey
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1/2 cup pomegranate seeds
- 1 1/2 tablespoons of orange zest
- 1/4 cup of La Vaquita® Queso Fresco
- Salt and pepper
- Preheat oven to 400 degrees.
- Cut Brussels sprouts in half. In a large baking sheet, toss Brussels sprouts in olive oil and season with salt, pepper, smoked paprika, and cayenne. Roast for 25-30 minutes until deeply browned.
- Heat honey and orange zest together in a small bowl in a microwave for 1 1/2 minutes and pour over Brussels sprouts.
- Before serving, top with crumbled La Vaquita® Queso Fresco and pomegranate seeds.
This post is brought to you in collaboration with La Vaquita Cheese. Thank you for supporting the brands that support A Taste of Koko!