Roasted Brussels Sprouts with Quinoa and Cranberries

A healthy-feeling side that makes brussels sprouts actually enjoyable! The tartness of the dressing contrasts with the sweetness of the craisins, making a nice mixture. The website I got this from said this makes a side for 4-6, I found it made enough for 4 substantial/filling meals, so… it’s a bunch. And eating sides for dinner is what you do if you live along and have a food blog but want to blog sides sometimes!

IMG_6821Ingredients:

  • 1 1/2 pounds of brussels sprouts
  • 1 tablespoon olive oil
  • 1 cup quinoa
  • 1 3/4 cup water
  • pinch of salt
  • 1/3 cup toasted almonds (left ’em out, still hate nuts)
  • 1/3 cup dried cranberries (I would recommend doubling this – that was the only change I think this could use!)
  • 1/4 cup chopped parsley
  • 1/8 teaspoon of salt
  • pepper to taste

dressing:

  • 2-3 cloves of garlic
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon olive oil

Preheat oven to 400 degrees. Cut the brusseles sprouts into quarters or halves, depending on how big they are – just wind up with chunks you can fit in your mouth. Toss them with the olive oil and spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until golden and even brown in spots.

IMG_6818Meanwhile, rinse the quinoa then combine with the water and salt in a pot over medium heat. Bring to a boil, then turn the heat down to low, cover, and let cook 15-20 minutes until the water is all absorbed. Remove from the heat.

Meanwhile-er, mince the garlic and place in a cup or small bowl. Stir together with the remaining dressing ingredients.

IMG_6819When the sprouts and quinoa are both cooked, combine in a large bowl, then drizzle the dressing over them, stirring to coat.

IMG_6820Add the almonds, if using, cranberries, parsley, salt, and pepper, and stir together again, then serve either warm or at room temperature.

IMG_6822

Roasted Brussels Sprouts with Quinoa and Cranberries

From Thug Kitchen (nsfw language).

  • 1 1/2 pounds of brussels sprouts
  • 1 tablespoon olive oil
  • 1 cup quinoa
  • 1 3/4 cup water
  • pinch of salt
  • 1/3 cup toasted almonds
  • 2/3 cup dried cranberries
  • 1/4 cup chopped parsley
  • 1/8 teaspoon of salt
  • pepper to taste

dressing:

  • 2-3 cloves of garlic
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon olive oil

Preheat oven to 400 degrees. Cut the brusseles sprouts into quarters or halves, depending on size. Toss them with the olive oil and spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until golden and even brown in spots.

Meanwhile, rinse the quinoa then combine with the water and salt in a pot over medium heat. Bring to a boil, then turn the heat down to low, cover, and let cook 15-20 minutes until the water is all absorbed. Remove from the heat.

While they both cook, mince the garlic and place in a cup or small bowl. Stir together with the remaining dressing ingredients.

When the sprouts and quinoa are both cooked, combine in a large bowl, then drizzle the dressing over them, stirring to coat. Add the almonds, cranberries, parsley, salt, and pepper, and stir together again, then serve either warm or at room temperature.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dinner, sides and tagged , , . Bookmark the permalink.

One Response to Roasted Brussels Sprouts with Quinoa and Cranberries

  1. Pingback: 2015-03-26 Fabulous Food Allergy Friday | surviving the food allergy apocalypse

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s