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Cooking 101
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
About 4 cups of Brussels sprouts, cut in half
Olive oil
Salt
½ cup grated Parmesan cheese
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
Spread the Brussels sprouts on a baking sheet lined with parchment paper, making sure to keep them in one even layer
Roast the Brussels sprouts for 25 to 30 minutes til the cheese and sprouts are crispy
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 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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