Roasted Brussels Sprouts With Sesame Seed Chimichurri

By dawnu1

Ingredients

• 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
• 1/4 - 1/2 cup toasted sesame seeds
• 1/2 cup packed fresh cilantro
• 1/4 cup red wine vinegar
• 1 clove garlic
• Fresh basil (optional)

Details

Servings 6
Adapted from self.com

Preparation

Step 1

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, sesame seeds, 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.