Bean sprouts don't always get the spotlight they deserve, but a screaming-hot skillet and a few minutes of hands-off cooking transforms them into something golden, charred at the edges, and genuinely addictive. The real magic here is the chimichurri — bright parsley, fresh oregano, a splash of red wine vinegar, and a little heat from crushed red pepper flakes — all brought together with garlic-infused oil, which delivers that deep, savory garlic flavor without any of the high-FODMAP fructans that make traditional chimichurri a problem. Patting the sprouts completely dry before they hit the pan is the one step you don't want to skip; it's what separates truly crispy from soggy and steamed. The whole dish comes together in under 15 minutes and serves four, making it an easy weeknight side that doesn't feel like a compromise. If you have scallion greens on hand, scatter them over the top — the green parts are gut-friendly and add a fresh, mild onion note that ties everything together. This is the kind of recipe that makes eating for digestive health feel exciting rather than restrictive.
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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.
Pat the bean sprouts dry with paper towels — any surface moisture will cause steaming rather than crisping.
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