Rolling late into the fall season, Jeremiah Bacon of Charleston’s Macintosh shares a brussels sprouts recipe with sambal chimichurri and spicy peanuts will have you calling for seconds.
recipe 
yields
8 to 10 servings
3 pounds brussels sprouts, trimmed and cleaned
4 tablespoons Sambal Chimichurri
(recipe follows)
3 teaspoons Spiced Peanuts, chopped (recipe follows)
2 cups parsley, picked
½ cup cilantro, picked
2 cloves garlic
1 cup extra virgin olive oil
½ cup white wine vinegar
3 tablespoons Sambal chilli sauce
3 tablespoons mirin
1 tablespoon lemon juice
1 tablespoon oregano
Handful Virginia peanuts
2 teaspoons olive oil
Espelette pepper to taste
Kosher salt to taste
Brussels Sprouts
Sambal Chimichurri
Spiced Peanuts
steps
Brussels Sprouts
- Preheat oven to 350 degrees.
- Sautée brussels sprouts in canola oil over medium heat until gold brown.
- Place on sheet pan, and place in oven. Bake until tender, approximately for 5-7 minutes.
- Toss with just enough Sambal Chimichurri to coat and 3 Spiced Peanuts and serve.
Sambal Chimichurri
Combine all ingredients in a food processor until herbs and garlic are finely chopped and sauce has come together.
Spiced Peanuts
Toast peanuts over low heat until golden and fragrant with just enough olive oil to coat. Toss with Espelette pepper and kosher salt to season. Coarsely chop prior to serving.
Date Published: 11.09.15
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- From Chef Jeremiah Bacon of The Macintosh in Charleston, South Carolina
