Fajita Brussels Sprouts

• FOR THE FAJITA SAUCE:
• 3 Tablespoons Olive Oil
• 2 cloves Garlic, Chopped
• 1/4 teaspoons Ground Cumin
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 1/2 teaspoons Onion Powder
• 3 teaspoons Worcestershire Sauce
• 1 Tablespoon Sugar
• 1 Lime, Juiced
• FOR THE BRUSSELS SPROUTS:
• 12 Brussels Sprouts, Cut In Half Lengthwise
• 1/2 Red Onion, Chopped
• 1 Jalapeno Pepper, Seeds And Stem Removed, Chopped
• 1 Red Bell Pepper, Seeds Removed, Cut Into Thin Strips
• 1 Green Bell Pepper, Seeds Removed, Cut Into Thin Strips
• 2 cloves Garlic, Sliced Lengthwise
• 8 Yellow Or Red Cherry Or Teardrop Tomatoes, Cut In Half

1. For the fajita sauce:
2. In a medium-size bowl, whisk together sauce ingredients and set aside.
3. For the Brussels sprouts:
4. In a large bowl, add Brussels sprouts, onion, jalapeno, red and green bell peppers, and garlic. Add the fajita sauce and stir together until veggies are coated with sauce. In a large shallow baking pan or dish, add the veggies and any remaining sauce.
5. Spread veggies out so as not to overcrowd them. Bake in a preheated oven until veggies are roasted, about 15 to 20 minutes. Remove from oven and top with fresh cut cherry tomatoes and serve.

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Taken from tastykitchen.com/recipes/sidedishes/fajita-brussels-sprouts/ (may not work)