Roasted Brussel Sprouts with Hazelnut Chimichurri

1 1/2 pounds brussels sprouts
1/2 cup plus 2 tbsp olive oil, divided
2 teaspoons sea salt, divided
2 tablespoons black pepper, divided
1 cup packed fresh parsley
1/2 cup toasted hazelnuts
1/2 cup packed fresh cilantro
1/4 cup red wine vinegar
1 clove garlic Fresh basil (optional)


Heat oven to 425°. Slice ends off sprouts and cut into halves. Toss sprouts and odd leaves in 2 tbsp oil, 1 tsp salt and 1 tsp pepper. Spread onto a baking sheet in a single layer and roast until leaves are browned and hearts are tender, 15 to 20 minutes. Season with salt and pepper. In a food processor, process remaining 1/2 cup oil, parsley, hazelnuts, cilantro, vinegar, garlic, remaining 1 tsp salt and 1 tsp pepper until smooth. Toss sprouts in sauce until well coated. Pour sprouts onto a serving dish. Garnishwith fresh parsley or basil if desired.

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