ROASTED BRUSSELS SPROUTS WITH RED CHIMICHURRI | Trejo's Tacos | Umami

Ingredients

• Brussels Sprouts
• 1½ pounds brussels sprouts, stem ends trimmed, halved lengthwise
• ¼ cup pure olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Red Chimichurri
• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 3 garlic cloves, finely chopped
• 1 chipotle chile from a can of chipotle chiles in adobo sauce, chopped (about 1 tablespoon)
• 1 teaspoon smoked paprika
• Kosher salt
• Freshly ground black pepper
• 1 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh cilantro