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 alone and have a food blog but want to blog sides sometimes!

Ingredients:

• 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.

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.

Meanwhile-er, 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, if using, cranberries, parsley, salt, and pepper, and stir together again, then serve either warm or at room temperature.

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.