Mango Chipotle Brussels with Bacon and Pumpkin Seeds

Prep Time
25 min.
Cook Time
30 min.

Recipe submitted by Olivia Crouppen, LivHungry.



  • 3 tbsp Chipotle in Adobo (found in the canned foods section) or Chili Paste
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Cumin
  • 1/2 Large, Ripe Mango (diced)
  • 4 tbsp Olive Oil
  • 1 tsp Salt


  • 2 cup Brussel Sprouts, halved
  • 1/2 Small, Red Onion (sliced)
  • 1/4 cup Toasted Pumpkin Seeds
  • 3 tbsp Cilantro, torn for garnish
  • 1/2 Large, Ripe Mango (diced)
  • 3 Bacon (cooked)
  • 2 tbsp Cotija Cheese, optional

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  1. In a blender or food processor combine all the ingredients for the mango chipotle sauce and blend until smooth. Set aside.
  2. In a large bowl combine the Brussels sprouts, mango and onion.
  3. Pour the chipotle mango sauce over the Brussels sprouts then toss to coat evenly.
  4. Transfer the Brussels sprouts to a lined sheet pan and roast for 25 to 35 minutes, tossing halfway through to ensure all sides brown evenly. Roast until golden brown and caramelized.
  5. Transfer the roasted Brussels sprouts and mango mixture to a serving platter.
  6. Sprinkle over the cooked bacon, pumpkin seeds and cheese, if using. Lastly, top with torn cilantro and serve. *Leftover Brussels can be covered and stored in the fridge for up to 3 days.
Categories: Lunch & Dinner