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Chimichurri Parmesan Roasted Brussels Sprouts

This recipe knocked our socks off when we first made it. We knew we like the alchemy of Chimichurri and cheese. And we knew that crispy, cheesy broccoli couldn't be bad. But we had no idea the magic that would ensue when we brought it all together.

Chef Tip: It's worth the extra moments to cut the Brussels in half. You're creating more surface area for them to crisp up. We aren't fans of the baby Brussels, just get the standard size and halve them

Ingredients

Steps

STEP 1

Preheat your oven to 425ºF. Toss the Brussels with a glug of oil, a pinch of salt, and about ¼ pouch of Chimichurri. Then toss the sprouts with the cheese

STEP 2

Spread the Brussels sprouts on a baking sheet lined with parchment paper, making sure to keep them in one even layer

STEP 3

Roast the Brussels sprouts for 25 to 30 minutes til the cheese and sprouts are crispy

$39.00
4 Pack

Herby Chimichurri

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…

4 Pack

Herby Chimichurri

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…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
1
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This recipe is also great with our Tangy BBQ and Red Pepper Romesco sauce.

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Nutrition (per serving)

  • Calories = 240

  • Total fat = 19g

  • Total carbohydrates = 13g

  • Fiber = 4g

  • Protein = 8g

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