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! 

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.

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.

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.

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.