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Cooking 101
Two sauces in one? Stuffing vegetables with more vegetables? Yes please. Our chimi and romesco work together here for the perfect blend of smoky, tangy, herby, and hearty in this dish, which can be a main or a side.
Chef Tip: Potato cooking time will vary slightly based on the size of your potatoes. Test with a fork for doneness.
2 russet potatoes, cleaned
2 orange sweet potatoes cleaned
2 cups brussels sprouts, halved
6 strips bacon
your favorite romesco sauce
1/4 c fresh parsley, chopped
Salt and pepper, to taste
Preheat oven to 425 degrees
Prick potatoes all over with a fork and place on foil lined baking sheet. Cook for about 1 hour until tender*
Toss your brussels sprouts in a 1/4 pouch of Haven's Kitchen Herby Chimichurri, salt, and pepper; roast cut side down with the potatoes during the last 20 minutes of cooking
Meanwhile, in a large skillet, cook your bacon until desired doneness. Drain on a paper towel
When you're reading to assemble, cut your potatoes down the center and fluff the potatoes with a fork. Top with roasted brussels sprouts, bacon pieces, and drizzle with Herby Chimichurri and romesco. Garnish with fresh chopped parsley!
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Golden Turmeric Tahini sauce.
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Nutrition (per serving)
Calories = 510
Total fat = 33g
Total carbohydrates = 39g
Fiber = 6g
Protein = 10g
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