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Brussels Sprouts with Sambal Chimichurri


Brussels Sprouts

3 Pounds Brussels Sprouts, trimmed and cleaned

4 tablespoons Sambal Chimichurri
(recipe follows)

3 teaspoons Spiced Peanuts, chopped (recipe follows)

Sambal Chimichurri

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

Spiced Peanuts

Handful Virginia peanuts

2 teaspoons olive oil

Espelette pepper to taste

Kosher salt to taste


Brussels Sprouts
  1. Preheat oven to 350 degrees.
  2. Sautée Brussels sprouts in canola oil over medium heat until gold brown.
  3. Place on sheet pan, and place in oven. Bake until tender, approximately for 5-7 minutes.
  4. Toss with just enough Sambal Chimichurri to coat and 3 Spiced Peanuts and serve.
 Sambal Chimichurri
  1. Combine all ingredients in a food processor until herbs and garlic are finely chopped and sauce has come together.
Spiced Peanuts
  1. 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.
Print Recipe