Cooking time: 35 minutes

Serves 4

What You Need:

• About 4 cups of Brussels sprouts, cut in half
• Olive oil
• Salt
• 1 pouch of Haven’s Kitchen Chimichurri
• ½ cup grated Parmesan cheese

How to Make it:

1. Preheat your oven to 425ºF. Toss the Brussels with a drizzle of oil, a pinch of salt and about ¼ pouch of Chimichurri. Then toss the sprouts with the cheese
2. Spread the Brussels sprouts on a baking sheet lined with parchment paper, making sure to keep them in one even layer
3. Roast the Brussels sprouts for 25 to 30 minutes til the cheese and sprouts are crispy