1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone pan liner.
2. Cut off the stem part of each Brussels sprout, and then cut in half lengthwise, discarding any outer leaves that fall off.
3. Toss the sprouts with just a small drizzle of olive oil (optional - I can vouch that they will turn out when made without oil) and spread them out on the baking sheet. Sprinkle with salt and pepper.
4. Cook for 25-30 minutes (approximate, and will vary with the size of the Brussels sprouts), until tender inside and browned on the cut side.

Make the chimichurri sauce:

1. Add the green olives, garlic and white beans to a blender or food processor, and combine until smooth.
2. Add the fresh herbs and combine until the herbs are mostly chopped up (but don't completely puree).
3. Transfer to a bowl and add the red wine vinegar, oregano, and salt and pepper to taste.
4. When the Brussels sprouts are finished cooking, add them to the bowl and toss to combine.

Make the polenta:

1. Bring the water and almond milk to a boil. Add the cornmeal, salt, sweet potato, balsamic vinegar, and black pepper, and stir.
2. Reduce the heat to medium and continue to cook, stirring frequently, for 3-5 more minutes. You'll know the polenta is done when you start to see giant bubbles forming and the cornmeal is soft and fluffy.
3. Add more salt and pepper to taste, and set aside for a few minutes before eating.
4. Serve a dollop of polenta with a generous scoop of chimichurri Brussels sprouts.