Low Iodine Crispy Chimichurri Bean Sprouts
Total time22 min
Prep time10 min
Cook time12 min
4.5(21)
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Learn more →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
- 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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