Roasted Brussels Sprouts Quinoa Salad

This Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette! A tasty side-dish that pairs perfectly with grilled pork, chicken or fish. For dairy-free or vegan friendly, simply omit the cheese.

INGREDIENTS:

• 1 lb. Brussels sprouts, ends trimmed and halved
• 3 cloves garlic, minced
• 4 Tbsp. olive oil (divided)
• 1/3 cup pecans
• ¼ cup dried cranberries or raisins
• ¼ cup shredded or crumbled cheese of choice such as parmesan, feta, etc. (optional – omit for dairy-free or vegan)
• ½ cup quinoa (rinsed in a fine mesh strainer) + 1 cup water (we used Tiny Hero Quinoa)
• 1 small orange, juiced
• ½ tsp. orange zest (optional)
• ½ tps. dijon mustard
• 1 tsp. pure maple syrup
• 1 tsp. fresh thyme (or ½ tsp. dried)
• Sea salt & pepper

INSTRUCTIONS:

1. Preheat oven to 400℉.
2. Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
3. Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans – add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
4. .................................
5. .................................

You can find complete recipes click here!