Ya wanna know what I think? I think roasted Brussels sprouts are just about the most brilliant creation ever. I know for many people Brussels sprouts are a you either love ’em or you hate ’em kinda thing, but I would bet even the biggest of haters could get down with these Roasted Brussel Sprouts with Spicy Orange-Parsley Chimichurri. It’s THAT good, people! We got some Brussels sprouts in our CSA box from Beachgreens this past week and I have more oranges growing than I know what to do with and some extra fresh parsley, so this dish was born out of what I had on hand. As most of my favorite dishes are.

In my opinion, this delicious and flavorful spicy orange-parsley chimichurri is the perfect addition to an already delicious food. It compliments the roasted and toasty flavor of the Brussels in the most perfect of ways. A little  pop of bright sweet, tartness from the orange juice and zest, the wee bit of spicy and a load of flavors from the parsley, oregano and garlic. Oh and be sure to bookmark this recipe, this chimichurri is so amazing on other foods like any of your other grilled 0r roasted veggies, try it with baked sweet potato fries, steak, pork chops, fish and more. Use it as a marinade or a dipping sauce, too.

 

As usual, this is another recipe taken to a higher level because of the incredible Terra Delyssa Organic Extra Virgin Olive Oil I use! If you haven’t yet tried their oils, you need to!

[print_this]Roasted Brussel Sprouts with Spicy Orange-Parsley Chimichurri {Gluten-free + Vegan}
serves 4-6

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. [/print_this]

 

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