Irresistible Roasted Brussels Sprouts with Spicy Red Chimichurri: A Trejo’s Tacos Inspired Recipe

Prepare to elevate your side dish game with a recipe that is as bold in flavor as it is simple to make! I’m thrilled to share this incredible recipe for Roasted Brussels Sprouts with Red Chimichurri, straight from the pages of the acclaimed Trejo’s Tacos Cookbook. If the name sounds familiar, that’s because it belongs to none other than the iconic actor Danny Trejo, whose eponymous restaurant, Trejo’s Tacos, has become a culinary landmark here in Los Angeles. With five thriving locations across the city, Trejo’s Tacos serves up much more than just classic tacos like Carne Asada and Carnitas; their menu boasts an array of incredibly delicious and diverse options, ensuring there’s something delightful for every palate. This particular Brussels sprouts dish quickly became one of my all-time favorites, and I’m sure it will become yours too.

Why This Dish Is a Must-Try: A Symphony of Flavors and Textures

This dish is a true culinary revelation, delivering a complex flavor profile that is simultaneously herby, smoky, and delightfully hot. Each bite of these Roasted Brussels Sprouts with Red Chimichurri offers an explosion of crunchy texture, bright tanginess, and a satisfying garlicky, spicy kick. What makes this recipe truly stand out is how the flavors deepen and meld together, becoming even more harmonious after a short rest. It’s an intense, yet perfectly balanced, taste experience that truly doesn’t disappoint.

Beyond its incredible taste, this dish is wonderfully versatile. It makes a perfect side dish for a variety of main courses, from grilled meats to plant-based proteins. Additionally, these flavorful Brussels sprouts are an excellent addition to your favorite grain bowl or salad, adding a burst of excitement and nutrition to any meal. Whether you’re a long-time Brussels sprouts enthusiast or looking for a way to introduce them to your diet, this recipe promises to convert even the skeptics.

The beauty of this recipe lies in its simplicity and the speed with which it comes together. While the cooking process is quick, I highly recommend preparing it a couple of hours before serving. This allows the vibrant flavors of the Red Chimichurri to soften beautifully as they sit on the warm, tender-crisp Brussels sprouts, resulting in a more nuanced and delicious final product. The waiting period is well worth it for the enhanced taste experience!

Mastering the Method: How to Create Roasted Brussels Sprouts and Red Chimichurri

Perfectly Roasted Brussels Sprouts: Crispy Edges, Tender Centers

Achieving perfectly roasted Brussels sprouts is key to this dish. You’ll want to start by preheating your oven to a high temperature of 450 degrees Fahrenheit (230°C). This high heat is crucial for developing that desirable crispy exterior and tender interior.

Begin by thoroughly washing and drying your Brussels sprouts. Drying them is an important step, as excess moisture can lead to steaming instead of roasting, preventing those sought-after crispy edges. Once dried, cut each sprout in half. This increases the surface area, allowing more of the sprout to caramelize and absorb the delicious seasonings. In a large bowl, toss the halved sprouts with about 1/3 cup of extra virgin olive oil, a generous pinch of kosher salt, and freshly ground black pepper. Ensure each sprout is thoroughly coated for even cooking and seasoning. Arrange them in a single layer on a baking sheet; avoid overcrowding the pan, as this can also lead to steaming. Roast for approximately 20-25 minutes, or until they are beautifully caramelized and tender when pierced with a fork.

Crafting the Vibrant Red Chimichurri

While your Brussels sprouts are roasting to perfection, you can swiftly prepare the star of the show: the Red Chimichurri. This vibrant sauce, a variation of the classic Argentinian condiment, comes together in a matter of minutes and boasts a depth of flavor that complements the roasted vegetables beautifully.

For this rich sauce, you will need a harmonious blend of finely chopped fresh parsley, fresh cilantro, minced garlic, finely chopped canned chipotle (for that signature smoky heat), red wine vinegar, high-quality extra virgin olive oil, smoked paprika, and, of course, salt and pepper to taste. In a medium bowl, combine the garlic, chipotle, red wine vinegar, olive oil, smoked paprika, salt, and pepper. Whisk these ingredients together until well combined and slightly emulsified. Then, fold in the chopped parsley and cilantro, mixing well to ensure the fresh herbs are evenly distributed throughout the tangy, spicy base. The colors alone are a feast for the eyes!

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Bringing It All Together: Serving Your Masterpiece

Once your Brussels sprouts are done roasting, remove them from the oven. Carefully transfer them to your chosen serving dish. Here’s a key tip for maximizing flavor: instead of tossing the sprouts directly with the chimichurri, use a spoon to generously dollop and drizzle the vibrant sauce over the top. This allows the chimichurri to gently infuse the warm sprouts without losing its fresh texture. For optimal flavor melding, cover the dish with a lid or foil and allow it to sit for 1-2 hours before serving. Just before serving, a final sprinkle of salt can enhance the overall taste.

I recommend serving this dish warm, not piping hot, as the slightly cooled temperature further enhances the chimichurri’s herbaceous notes. The delightful combination of tender, caramelized Brussels sprouts bathed in this aromatic, smoky, and spicy sauce is truly a treat. This delicious side dish, inspired by the wonderful Trejo’s Tacos Cookbook, is guaranteed to be a hit at any table.

Enjoy every savory bite!

Why You Need This Recipe in Your Repertoire

Beyond its undeniable deliciousness, this recipe offers numerous benefits. Brussels sprouts are packed with vitamins and fiber, making this a healthy addition to any meal. The Red Chimichurri is not only a flavor powerhouse but also provides a fresh, bright contrast to the earthy sprouts. It’s a fantastic way to introduce more vegetables into your diet in an exciting and satisfying manner.

This dish is also incredibly adaptable. Want to dial up the heat? Add more chipotle or a pinch of red pepper flakes. Prefer it less spicy? Reduce the chipotle or omit it entirely. You can also experiment with other fresh herbs, like oregano or mint, for a slight twist on the classic chimichurri. The recipe is also naturally vegetarian and can easily be made vegan, making it suitable for a wide range of dietary preferences.

Whether you’re preparing a weeknight dinner, hosting a gathering, or simply looking for a new and exciting way to enjoy vegetables, these Roasted Brussels Sprouts with Red Chimichurri fit the bill. Their vibrant flavors and textures are sure to impress your guests and satisfy your own cravings for something truly special. Plus, the relative ease of preparation means you can spend less time in the kitchen and more time enjoying your meal.

Frequently Asked Questions About This Recipe

What is Red Chimichurri?

Chimichurri is a versatile, uncooked sauce typically used as a condiment for grilled meat, originating from Argentina. While green chimichurri is more common, featuring parsley and sometimes oregano, red chimichurri incorporates red ingredients like red bell peppers, smoked paprika, or, in this case, chipotle peppers. This gives it a richer color, a deeper smoky flavor, and often a spicier kick, perfectly complementing roasted vegetables.

Can I make Red Chimichurri ahead of time?

Absolutely! Red Chimichurri can be prepared a day or two in advance. Store it in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to meld and deepen even further, resulting in an even more robust and harmonious sauce. Just give it a good stir before serving.

What main dishes pair well with these Brussels Sprouts?

The bold flavors of these Roasted Brussels Sprouts with Red Chimichurri make them an excellent companion to a variety of main courses. They pair wonderfully with grilled steak, chicken, or fish. For a vegetarian meal, consider serving them alongside black bean burgers, quinoa salad, or even as a flavorful topping for polenta. Their versatility truly knows no bounds!

Explore more delicious side dishes here >>>> Salads and Sides.