Anti Inflammatory Crispy Chimichurri Bean Sprouts

Total time22 min

Prep time10 min

Cook time12 min

Anti Inflammatory Crispy Chimichurri Bean Sprouts

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Ingredients

4 servings

For the chimichurri

½ cup fresh flat-leaf parsley, finely chopped
1 tsp fresh oregano leaves, finely chopped
3 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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1 tbsp red wine vinegar
½ tsp crushed red pepper flakes
¼ tsp kosher salt
¼ tsp black pepper

For the sprouts

1 lb fresh bean sprouts
1 tbsp garlic-infused oil
¼ tsp kosher salt

For serving

3 scallions, green tops only, thinly sliced (optional)

Instructions

1
In a small bowl, stir together the parsley, oregano, 3 tbsp garlic-infused oil, red wine vinegar, red pepper flakes, 1/4 tsp salt, and black pepper until combined. Set the chimichurri aside.
2
Pat the bean sprouts dry with paper towels — any surface moisture will cause steaming rather than crisping.

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