Roasted Brussels Sprouts with Hazelnut Chimichurri



1 1/2 pounds Brussels sprouts

1/2 cup plus 2 tbsp olive oil

divided 2 teaspoons sea salt

divided 2 tablespoons black pepper

divided 1 cup packed fresh parsley

1/2 cup toasted hazelnuts

1/2 cup packed fresh cilantro

1/4 cup red wine vinegar

1 clove garlic Fresh basil (optional)



Heat oven to 425°. Slice ends off sprouts and cut into halves. Toss sprouts and odd leaves in 2 tbsp oil, 1 tsp salt and 1 tsp pepper. Spread onto a baking sheet in a single layer and roast until leaves are browned and hearts are tender, 15 to 20 minutes. Season with salt and pepper. In a food processor, process remaining 1/2 cup oil, parsley, hazelnuts, cilantro, vinegar, garlic, remaining 1 tsp salt and 1 tsp pepper until smooth. Toss sprouts in sauce until well coated. Pour sprouts onto a serving dish. Garnish with fresh parsley or basil if desired.