Make Beet Crema

1. Preheat oven to 400° Fahrenheit
2. Wrap beet and roast for 40-60 minutes, until fork tender.
3. At the same time, wrap the garlic in tinfoil and roast for 40 minutes.
4. Remove peel from roasted beet once cool. The peel should slide right off if you use a rubbing motion with your thumbs. Peel garlic.
5. Combine beet, garlic, sour cream, lime juice and salt in a blender and blend until smooth.
6. Beet crema can be made in advance. Will keep in an airtight container in the fridge for 2-3 days.

Make Mexican Corn Queso

1. Rub corn with butter and wrap in foil. Roast at 400° Fahrenheit for 25-30 minutes. Once cool to touch, cut corn kernels from cob.
2. Heat cheddar cheese, queso fresco, cream cheese and heavy cream in a medium saucepan. Stir in roasted corn. Leave cheese sauce in saucepan until all nacho ingredients are ready for assembly, then heat again so it is easy to spoon onto your nachos.

Make Roasted Brussels Sprouts

1. Toss brussels sprouts with olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast at 400° Fahrenheit for 30-45 minutes, tossing brussels sprouts halfway for even browning. Brussels sprouts should be dark brown in spots when done.

Assemble Brussels Sprouts Nachos

1. Spread tortilla chips in a large tray.
2. Layer on roasted brussels sprouts.
3. Spoon mexican corn queso over chips.
4. Layer on peppers and pickled red onion.
5. Spoon beet crema into a ziplock bag or piping bag and snip the corner off. Pipe the beet crema over the nachos.
6. Heat olive oil in a large saucepan over medium-high heat. Crack eggs and slip into pan 1 at a time. Reduce heat to low and cook until whites and yolk are completely set. Slide out of pan onto nachos.
7. Serve immediately with sliced lime.