brussel sprouts

Brussels Sprouts and Quinoa Recipes, Sides


1 pound Brussels sprouts (use medium size), trimmed and cut in half
1 pound cremini mushrooms, quartered
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
2 garlic cloves, finely minced
1/4 cup flat-leaf parsley, finely minced
2 teaspoons lemon zest, finely chopped
1 1/2 cups quinoa, (prewashed preferred)
Parmesan cheese for serving (optional)


  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl add Brussels sprouts, 2 tablespoons olive oil, and ¼ teaspoon each kosher salt and pepper. Mix well.
  3. Oil 1 baking sheet with olive oil. Place the brussels sprouts on the sheet cut side down.
  4. Roast in the oven for 20 minutes, stirring halfway through. The Brussels sprouts should be browned on the edges and tender.
  5. Repeat process with mushrooms, beginning with step 2. The mushrooms should be soft and there should be juice on the baking sheet. Save the juice.
  6. Toast quinoa in a large pan over medium high heat, stirring often until quinoa is very fragrant and makes continuous popping sounds, 5-7 minutes.
  7. Stir in 3 cups of water and 2 teaspoon salt and bring to simmer. Cover, reduce heat to low and simmer until the water is almost absorbed and quinoa is nearly tender, about 15 minutes.
  8. Gremolata – in a small bowl, mix together garlic, parsley and lemon zest
  9. Combine Brussels sprouts, gremolata, mushrooms with the juice, and quinoa into a large bowl.
  10. Toss together.
  11. Top with Parmesan cheese if desired and serve.