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Trejo's Roasted Brussels Sprouts with Red Chimichurri Recipe

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This recipe for Trejo's Roasted Brussels Sprouts with Red Chimichurri is from The Hopkinsville Junior Auxiliary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brussels Sprouts:
1 ½ lbs. of Brussels Sprouts, stem ends trimmed, halved lengthwise
¼ C. of pure Olive Oil
1 tsp. of Kosher Salt
1 tsp. of freshly ground Black Pepper

Red chimichurri:
½ C. of extra-virgin Olive Oil
¼ C. of Red Wine Vinegar
3 Garlic Coves, finely chopped
1 Chipotle Chile from a can of chipotle chiles in adobo sauce, chopped (about 1 Tbsp.)
1 tsp. of Smoked Paprika
Kosher salt
Freshly ground black pepper
1 C. of finely chopped fresh flat-leaf Parsley
2 Tbsp. finely chopped fresh Cilantro
Directions:
Directions:
Preheat the oven to 450ºF. Scatter the brussels sprouts on a rimmed 11 x 17-inch sheet pan and add the oil, salt, and pepper. Toss to coat. Roast the brussels sprouts until they are tender and brown, 20 to 25 minutes.In a large bowl, whisk together the olive oil, vinegar, garlic, chipotle chile, paprika, and salt and pepper to taste. Add the parsley and cilantro and stir to combine.
Add the roasted brussels sprouts to the chimichurri and toss to coat. Transfer the sprouts to a platter and serve.
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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