Roasted Brussels Sprouts With Hazelnut Chimichurri




  • 1 1/2 pounds brussels sprouts
  • 1/2 cup plus 2 tbsp olive oil, divided
  • 2 teaspoons sea salt, divided
  • 2 tablespoons black pepper, divided
  • 1 cup packed fresh parsley
  • 1/2 cup toasted hazelnuts
  • 1/2 cup packed fresh cilantro
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • Fresh basil (optional)


Heat oven to 425°. Slice ends off sprouts and cut into halves. Toss sprouts and odd leaves in 2 tbsp oil, 1 tsp salt and 1 tsp pepper.

Spread onto a baking sheet in a single layer and roast until leaves are browned and hearts are tender, 15 to 20 minutes. Season with salt and pepper.

In a food processor, process remaining 1/2 cup oil, parsley, hazelnuts, cilantro, vinegar, garlic, remaining 1 tsp salt and 1 tsp pepper until smooth.

Toss sprouts in sauce until well coated. Pour sprouts onto a serving dish.

Garnish with fresh parsley or basil if desired.