Chimichurri Brussel Sprouts

 

Over the past couple of years we've become huge fans of brussel sprouts in our family. Thinking back, I can't really pin-point when the transformation occurred. It was like I made one batch of balsamic brussel sprouts and my family was bought in forever. Now we have them at Thanksgiving and Friendsgiving, as random side dishes for dinner, and added in with eggs and sweet potatoes for lunch.

 
 

Now the challenge is to think up new tasty ways to cook up our sprouts. I originally made this chimichurri sauce to cook with some chicken breasts, which was delicious, but was interested in seeing what else it paired well with. With a slight heat to the chimichurri, I figured it would pair well with some charred veggies. And then I added bacon, because it's the only ingredient that makes brussel sprouts even better.

Also, shout out to my grandma, Mom (pronounced "Mum" cause she's English), for getting me this great serving dish to serve the sprouts in! :)

 
 

Chimichurri Brussel Sprouts

  • 1/4 c. red wine vinegar
  • 2 Tbs. olive oil
  • 1/2 c. finely chopped parsley
  • 2 cloves minced garlic
  • 1 red chili, minced
  • 1 tsp salt
  • pepper to taste
  • 3 cups brussel sprouts
  • 5 slices of cooked bacon
  • 1/2 cup sundried tomatoes, removed from any oil
  1. In a small bowl, combine the red wine vinegar, olive oil, parsley, garlic, red chili, salt and pepper. Set aside.
  2. Remove the butts from your brussel sprouts and cut in half, placing in a large bowl.
  3. Pour the vinegar mixture over the sprouts, stirring to coat completely.
  4. Over medium-high heat, cook the brussel sprouts in a large skillet for 10 minutes.
  5. Add in the sun dried tomatoes and crumble the bacon over top, cooking for an additional 5 minutes or until cooked to desired tenderness.