Roasted Brussels Sprouts with Quinoa + Pomegranate
The recipe Roasted Brussels Sprouts with Quinoa + Pomegranate can be made in about 55 minutes. This recipe serves 6 and costs $1.43 per serving. One portion of this dish contains around 9g of protein, 9g of fat, and a total of 234 calories. 19 people have made this recipe and would make it again. It is brought to you by This Gal Cooks. It works well as a reasonably priced side dish. Christmas will be even more special with this recipe. If you have balsamic vinegar, extra virgin olive oil, cooked quinoa, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is outstanding. If you like this recipe, you might also like recipes such as Roasted Brussels Sprouts With Pomegranate and Hazelnuts, Roasted Brussels Sprouts with Pomegranate Molasses, and Roasted Brussels Sprouts with Pomegranate and Bacon.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
2 tsp balsamic vinegar
2 lbs of brussels sprouts, rinsed and trimmed (about 1½ lbs, once trimmed)
2½ C cooked quinoa
3 tbsp extra virgin olive oil
¼ tsp ground nutmeg
¼ tsp kosher salt
1 tsp maple syrup
3 small shallots, diced
Equipment:
aluminum foil
baking sheet
oven
mixing bowl
wooden spoon
baking pan
Cooking instruction summary:
Preheat your oven to 400 degrees. Line a large baking sheet with aluminum foil.Place the prepped brussels sprouts and shallots in a large mixing bowl. Sprinkle with the ground nutmeg, ground black pepper and kosher salt. Mix well. Drizzle with the extra virgin olive oil and then toss to coat.Pour the prepared brussels sprout mixture onto the prepped baking sheet. Using a wooden spoon, spread out to create a single layer of the mixture.Place the baking sheet on the center rack of your oven. Roast for 40 minutes, stirring with a wooden spoon every 10 minutes.Once the brussels sprouts are done roasting, transfer to a large mixing bowl. Drizzle with 2 tsp of balsamic vinegar and 1 tsp of maple syrup. Gently mix with a wooden spoon.Place the cooked quinoa in a 1.5 quart baking dish. Top with the roasted brussels sprouts by evenly distributing the brussels sprouts over the quinoa. Sprinkle with the pomegranate arlis.
Step by step:
1. Preheat your oven to 400 degrees. Line a large baking sheet with aluminum foil.
2. Place the prepped brussels sprouts and shallots in a large mixing bowl. Sprinkle with the ground nutmeg, ground black pepper and kosher salt.
3. Mix well.
4. Drizzle with the extra virgin olive oil and then toss to coat.
5. Pour the prepared brussels sprout mixture onto the prepped baking sheet. Using a wooden spoon, spread out to create a single layer of the mixture.
6. Place the baking sheet on the center rack of your oven. Roast for 40 minutes, stirring with a wooden spoon every 10 minutes.Once the brussels sprouts are done roasting, transfer to a large mixing bowl.
7. Drizzle with 2 tsp of balsamic vinegar and 1 tsp of maple syrup. Gently mix with a wooden spoon.
8. Place the cooked quinoa in a 1.5 quart baking dish. Top with the roasted brussels sprouts by evenly distributing the brussels sprouts over the quinoa. Sprinkle with the pomegranate arlis.
Nutrition Information:
covered percent of daily need
