Editor of LittleMixico.com
What was the topic of interest? Creating content and influencer marketing
“I recommend cooking this for your next holiday party, you will most definitely stand out from the crowd..”
I know you are here for the Roasted Carrot and Brussels Sprouts recipe, but let me tell you a little back story on how Kroger helped me and my friend make this perfect recipe.
Last week I attended the most amazing summit hosted by Kroger Co. What was the topic of the day? Creating food content and influencer marketing. I have worked with Kroger in the past so I was aware of some of the things Kroger does, such as #ClickList. Click list is a service Kroger offers where you can order your groceries online, and get them dropped off at your home same day. Check out my post on it here. It truly is a game changer for someone that hates spending time in the grocery store trying to find a few items.
We also learned some pretty interesting information, like how to create long lasting relationships with brands, and also how to create the best food content to appeal to our followers. In hopes of sharing a little more about how Kroger helps the latin community by carrying everyday ingredients that we use, we all took on the challenge. Each influencer cooked and brought a dish with a latin twist by only using Kroger products. Although, I was unable to cook the recipe myself due to other projects I was able to still bring the dish and everyone enjoyed it. Thanks to Ginger Harper, for helping you’re girl out in critical situations like this one. I must say, she did a freaking amazing job cause these veggies were so delicious. The avocado tomatillo salsa verde sauce is what made these carrots and brussels sprouts so different, it was tangy, a little spicy and just that perfect latin twist you would need for a holiday potluck. I recommend cooking this for your next holiday party, you will most definitely stand out from the crowd and I can guarantee everyone will love it.
- 15 thin carrots, tops discarded and clean
- 1½ lb. brussels sprouts, sliced in half
- 2 chipotle chiles in adobo
- 1 Tbsp. molasses
- 4 Tbsp. extra virgin olive oil
- 2 tsp. kosher salt
- 1 tsp. ground pepper
- 3 Tbsp. sesame seeds
Avocado-Tomatillo Salsa Verde
- 1 medium avocado
- 1 romaine lettuce leaf, torn in pieces
- 2 garlic cloves
- ¼ tsp. Knorr® Chicken Bouillon
- 1 1 serrano chile, finely chopped
- 1 lb. tomatillo, husk removed, rinsed and quartered
- 1 cup cilantro leaves
- Preheat the oven to 350°F. In a large bowl, toss the 15 carrots, 1 ½ lb. of brussels sprouts with 2 chipotle chiles, 1 tablespoon of molasses, 3 tablespoons of extra virgin olive oil and season with salt and pepper.
- Place the vegetables in a large baking pan and roast for 35-40 minutes, until carrots and sprouts are crisp-tender and browned.
- In a small skillet, toast the sesame seeds over medium heat. Stir in the remaining 1 tablespoon of extra virgin olive oil. Let cool.
- For the avocado-tomatillo salsa: Scoop the avocado flesh into a blender and add lettuce, chile, garlic, tomatillos, Knorr® Chicken Bouillon, cilantro and blend until smooth. Season with salt.
- Take the carrots and brussels sprouts out of the oven, sprinkle with toasted sesame seeds and drizzle with avocado tomatillo salsa verde.
- Refrigerate any leftovers.
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