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Roasted Brussels sprouts with Red Chimichurri-Trejo's Tacos

Ana | Claudia's Table
Bold and smoky Roasted Brussels Sprouts with tangy Red Chimichurri from the wonderful Trejo's Tacos cookbook.
5 from 4 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish, Vegetables, Vegetarian
Cuisine American, Argentinian, Vegetarian
Servings 6 servings
Calories 426 kcal


Roasting Brussels Sprouts

  • 1 1/2 lbs brussels sprouts
  • 1/3 cup olive oil extra virgin
  • salt and pepper

Red Chimichurri

  • 1/2 cup olive oil extra virgin
  • 1/4 cup red wine vinegar
  • 3 gloves garlic finely chopped
  • 1 whole chipotle, canned finely chopped (about 1 tablespoon)
  • 1 tsp paprika smoked
  • 1 cup Parsley, flat leaf chopped, finely
  • 2 tbsp Cilantro chopped, finely
  • salt and pepper


How to roast brussels sprouts

  • Preheat oven to 450 degrees.
  • Wash and dry brussels sprouts.
  • Cut each in half and place in a bowl.
  • Once they are all halved, add olive oil, salt and pepper. Toss to coat evenly.
  • Roast for about 20-25 minutes.

How to make Red Chimichurri

  • Combine olive oil, vinegar, garlic, chipotle chile, paprika, salt, pepper and whisk well.
  • Add chopped Parsley, Cilantro and mix well.
  • Arrange roasted Brussels sprouts on a serving dish and add Chimichurri with a spoon.
  • Cover and allow to sit for about 1-2 hours. (optional)
  • Serve warm.



Serving: 4ozCalories: 426kcal
Keyword chimichurri, roasted vegetables

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