Roasted Brussels Sprouts + Corn Tacos

Ingredients:

Chimichurri Sauce:

• 1/4 cup raw cashews
• 1/4 cup water
• 1/2 cup fresh cilantro
• 1/2 cup fresh flat-leaf parsley
• 1/4 cup olive oil
• 3 tbs lemon juice
• 2 garlic cloves
• 1 – 1 1/2 tbs honey
• 1/4 tsp cumin
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Brussels Sprouts:

• 1 tbs olive oil
• 2 cups (8 oz.) shredded brussels sprouts
• 1 tbs taco seasoning
• 1/4 tsp sea salt

Corn:

• 1 tbs olive oil
• 2 cups frozen sweet yellow corn
• 1/4 tsp sea salt
• 1/2 a jalapeno, seeded and minced
• 2 tsp lime juice
• 1 tsp honey

Other:

• 8-12 small soft corn tortillas
• chopped fresh cilantro
• lime wedges
• pickled red onions
• crumbled feta cheese

Directions:

Chimichurri Sauce:

1. In a blender or food processor, blend all the chimichurri ingredients until smooth.

Brussels Sprouts:

1. In a large skillet, heat the oil over medium-high heat.
2. Add the brussels sprouts, taco seasoning, and salt.
3. Cook, stirring continuously, for about 10 minutes, until the brussels sprouts are slightly softened and charred.

Corn:

1. In a separate large skillet, heat the oil over medium-high heat.
2. Add the corn and salt and cook, stirring frequently, for 5 to 7 minutes, until charred.
3. Remove the skillet from the heat and mix in the jalapeño, lime juice, and honey. Taste and adjust the seasoning.

To Assemble:

1. Heat a tortilla in a pan or panini maker over medium-high heat for about 20 to 30 seconds on each side.
2. Layer on some of the corn, brussels sprouts, and some of the chimichurri sauce.
3. Repeat with the remaining tortillas and filling.
4. Garnish each with cilantro, a lime wedge, feta, and pickled red onion, if desired.