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Roasted Brussel Sprout Tacos | The Hangry Chickpea

Roasted Brussel Sprout Tacos with Vegan Chimichurri Sauce

  • Author: The Hangry Chickpea
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 60 mins
  • Yield: 6-8 tacos 1x
  • Diet: Vegan



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


  • Small corn tortillas


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:

  1. Preheat oven to 400 F.
  2. 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!
  3. In a mixing bowl, toss with a few splashes of olive oil and salt, then spread onto a sheet pan.
  4. Roast for 20 mins.
  5. Remove from oven and turn with a spatula, then check on them every 10 mins.
  6. When they’re starting to get a little charred and crispy, they're done! 

Vegan chimichurri sauce:

  1. Soften cashews - boil water in a small saucepan, then add cashews. Let boil for 10 mins, then strain.
  2. Meanwhile, toss other ingredients into a blender. Add cashews when they’re finished.
  3. 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:

  1. Once the sprouts are in the oven, and cashews are boiling, prep your corn.
  2. 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!
  3. 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…

  1. Wrap a stack of tortillas in foil and warm in the oven
  2. 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.