Roasted Brussel Sprouts with Spicy Orange-Parsley Chimichurri
Roasted Brussels Sprouts
1 1/2 lbs Brussels sprouts, halved, stems and ragged outer leaves removed
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
3/4 teaspoon sea salt
1/2 teaspoon black pepper
Preheat oven to 425ºF. On a large rimmed baking sheet, toss Brussels sprouts with the olive oil; season with salt and pepper. Arrange them in a single, even layer. Roast until the Brussels sprouts are tender and browned, 20-25 minutes, rotating the pan about halfway through and stirring once or twice.
Spicy Orange-Parsley Chimichurri
2-3 garlic cloves, finely minced
1 teaspoon dried oregano
juice and zest from 1 orange
1/2 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems and finely chopped
2 teaspoons white wine vinegar
1/4 cup Terra Delyssa Organic Extra Virgin Olive Oil
1/2 teaspoon sea salt
freshly ground black pepper
a good sized pinch of teaspoon red pepper flakes
Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with 1/2 teaspoon course sea salt until fragrant. I use a mortar and pestle for this, you can also make this entire recipe in the food processor. Mix in the parsley, orange juice, and vinegar. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified; season the chimichurri with salt, pepper and red pepper flakes.
This chimichurri be made a day or two in advance and stored in the refrigerator, bring to room temperature for an hour or so, before serving.
Once ready to serve, toss the roasted Brussels sprouts with the spicy orange-parsley chimichurri. Serve immediately.