Golden Brussels Recipe
Pineapple chimichurri, roasted pimentos, fried walnuts, garlic, honey, goat cheese, chili flakes.
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Ingredients
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Pineapple Chimichurri
Roasted Pimentos
Fried Walnuts
Brussels Sprouts
Garnish
Method
Pineapple Chimichurri
- 1
Prepare the Chimichurri
In a bowl, combine the chopped pineapple, chopped parsley, minced garlic, red wine vinegar, olive oil, chili flakes, and salt. Mix well until combined. Set it aside to let the flavors meld.
Roasted Pimentos
- 2
Prepare the Roasted Pimentos
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced roasted red peppers and sprinkle with salt. Sauté for about 2-3 minutes, until heated through. Remove from heat and set aside.
Fried Walnuts
- 3
Brussels Sprouts
- 4
Roast the Brussels Sprouts
Preheat your oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with 3 tablespoons of olive oil, garlic powder, salt, and chili flakes. Spread them out on a baking sheet in a single layer. Roast for about 20-25 minutes, turning halfway through, until they are crispy and golden brown.
Assembly
- 5
Combine and Serve
In a large serving dish, arrange the roasted Brussels sprouts. Top with the sautéed roasted pimentos, fried walnuts, and crumbled goat cheese. Drizzle with honey and finish with a generous spoonful of the pineapple chimichurri. Serve warm.
