Roasted Brussels sprouts with red chimichurri from Trejo's Tacos: Recipes and Stories from L.A.: A Cookbook (page 164) by Danny Trejo

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Notes about this recipe

  • Rachel_ on January 01, 2026

    Substituted apple cider vinegar with a splash of red cooking wine without any trouble. Definitely going to be using the red chimichurri in other places.

  • imaluckyducky on April 17, 2025

    5 stars. This is addicting. Had some leftover chimichurri and added the chiles en adobo for a speedy rendition. Will repeat.

  • D.Barker on May 06, 2021

    Really good! I did a mix of brussels sprouts and broccoli, and the sauce was great on both. I would recommend cutting the oil down by a bit, and if you want it more "saucy" than "salad-y" I would almost recommend blending the sauce ingredients rather than chopping. Either way, though, the flavors were very tasty.

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