Early in February, I completed the Whole 30 Challenge. If you are not familiar with Whole 30, then let me tell you…it’s a BIG deal. You basically give up all the good stuff in life for 30 days. Just kidding, you just have to give up gluten, grains, sugar, corn, dairy, alcohol and a couple of other things I am forgetting at the moment. I never thought I would want to do it because of my love for food and cocktails, but I decided I needed a reset after the holidays. So, I did it! I am so glad I did.
I didn’t do a great job of planning my 30 days because my very last day was the Monday AFTER the Super Bowl. That meant no greasy, cheesy snacks for me during the game. No beer. No wine. Boo.
But instead of lamenting the things I couldn’t have, I got creative with the things I could enjoy. I made chicken wings with a Whole 30 approved wing sauce. I made roasted potatoes. And I made these amazing Brussels Sprouts with Bacon and Avocado with Chimichurri Sauce.
I am not kidding when I say that this dish was by FAR my favorite. One of my favorite restaurants serves a similar Brussels sprout appetizer, using add goat cheese and bacon. Unfortunately, goat cheese is not allowed on Whole 30, but I have found that avocado makes an excellent substitution for cheese. Bacon needs no explanation because it elevates just about everything.
The icing on the cake though, is the Chimichurri Sauce. This sauce is Argentinian and usually offered as a sidekick for steak. But, I saw it used in this recipe from The Holistic Avocado for Baked Potato Wedges with Chimichurri and Goat Cheese and I knew it would be equally yummy with Brussels sprouts. Chimichurri is so yummy! It’s tangy and herby and you need it in your life, stat.
This recipe is perfect as an appetizer, but it would also be amazing as a side dish with a steak. Throw in some baked potato wedges and I’ll be your best friend forever. Whatever you choose to serve it with, just try it and leave me your raves in the comments. Cheers!
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Save RecipeIngredients
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 lb Brussels sprouts
- 1-2 TBSP of olive oil
- salt and pepper, to taste
- 3-4 slices of bacon, cooked crisp
- I avocado, diced
Instructions
- In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
- Pre-heat oven to 425 degrees. Wash and dry sprouts. Cut all but the tiny sprouts in half and place them in a large bowl. Add olive oil, salt and pepper and Rosemary. Toss to coat. Line a baking sheet with parchment paper. Spread spouts on baking sheet. Roast for 20-25 minutes or until browned.
- To serve, toss together Brussels sprouts, avocado and bacon. Drizzle with Chimichurri or serve it on the side.
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