Ancho Chile Brussels Slaw

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   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.

3. 3

   Roast until tender and golden brown, about 15 minutes.

4. 4

   Remove from the oven and let cool 10 minutes.

5. 5

   Meanwhile, combine the mayonnaise, sour cream, honey and vinegar in a medium bowl.

6. 6

   Season the dressing with salt and pepper.

7. 7

   Toss the Brussels sprouts and ancho chiles with the dressing until well combined.

8. 8

   Refrigerate and serve cold.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.