A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…
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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.
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 Red Pepper Romesco. Garnish with fresh chopped parsley!
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Nutrition (per serving)
Calories = 510
Total fat = 33g
Total carbohydrates = 39g
Fiber = 6g
Protein = 10g