Ingredients
Scale
Roasted brussel sprouts:
- 2-3 cups Brussel Sprouts, stemmed and halved
- Olive oil to coat
- Pinch of Salt
Charred corn:
- 4 ears corn, off the cob, or 2 cups frozen corn, defrosted
- Olive oil for sautéing
- Pinch of salt
- 1 tsp chili powder (optional)
Pickled red onion:
- 1/2 red onion, thinly sliced
- 1 cup seasoned rice wine vinegar
Vegan chimichurri sauce:
- 1/2 c cilantro
- 1/2 c parsley
- 1/2 c cashews, softened
- 1/2 c olive oil
- 1/4 c water
- Juice of 1 and 1/2 limes (or to taste)
- 1 T agave
- 1 t salt
- 1/2 t pepper
Other:
- Small corn tortillas
Instructions
Pickled red onion:
- Thinly slice red onion, and put into jar with rice wine vinegar. Let sit for at least an hour. These keep in the fridge for about a week.
Roasted brussel sprouts:
- Preheat oven to 400 F.
- Meanwhile, prep the brussel sprouts, cutting off the stem, and cutting larger sprouts into halves. Keep the little leafy pieces that come off - they get crispy in the oven!
- In a mixing bowl, toss with a few splashes of olive oil and salt, then spread onto a sheet pan.
- Roast for 20 mins.
- Remove from oven and turn with a spatula, then check on them every 10 mins.
- When they’re starting to get a little charred and crispy, they're done!
Vegan chimichurri sauce:
- Soften cashews - boil water in a small saucepan, then add cashews. Let boil for 10 mins, then strain.
- Meanwhile, toss other ingredients into a blender. Add cashews when they’re finished.
- Blend until smooth-is. If too thick, add a little more olive oil (a little at a time. It’s much easier to fix a sauce that’s too thick). If too thin, you can try adding more cilantro or parsley, but you’re probably better off boiling a few more cashews.
For the corn:
- Once the sprouts are in the oven, and cashews are boiling, prep your corn.
- Heat a nonstick skillet over medium heat with some olive oil. When the oil is hot, add the corn, salt and chili powder. Stir regularly for ~7 mins or until starting to slightly brown. Don’t forget to scrape the bits off the bottom of the pan!
- When ready, remove from pan, and add salt to taste.
For the tortillas:
- Heat a small nonstick skillet over medium heat. Once hot, place tortilla in pan. Let warm for 1-2 minutes on each side, depending on how hot your pan is. When ready, the tortilla will feel a little floppier than it did cold.
Put it all together:
- Lay down 4-5 brussel sprout halves/quarters, top with corn, chimichurri, and pickled red onion and go to town. Yes, it’s ok to go back for thirds and fourths.
If you’re prepping for your family/a pack of ravenous wolves, you can…
- Wrap a stack of tortillas in foil and warm in the oven
- OR put somebody on tortilla duty. Have them put warm tortillas in your favorite dutch oven or pot with a lid to keep warm before serving.