I’ve managed to make the hubs love of a lot of things he thought he hated. Steak. Bell peppers. Broccoli. Spicy food. (Well, not spicy to me, but I can actually use sriracha now.) But nothing has shocked me as much as his absolute obsession with Brussels sprouts. Brussels sprouts seem to be the “hot new trend” in food – mostly, I think, because everyone thought they hated them. Including David. Until someone got the genius idea to roast them. Now, he loves them with everything.
He also is not a huge fan of me suggesting ‘meatless’ night. But this gem, via Cookie and Kate, may have changed his mind. I did serve this with a pork tenderloin, but it would have been plenty on its own. Warm, filling and actually good for you, this is a beautiful dish for entertaining, yet easy enough for any night of the week.
- 1.5 – 2 lbs. Brussels sprouts
- 1 cup quinoa
- 2 cups water or stock
- 1 cup milk (I used skim)
- 6-8 oz. assorted cheese (I used buttermilk blue and swiss – the sharper you go, the less you need)
- 3/4 cup hard cheese, grated (for the top – I used piave vecchio, but whatever you like works fine.)
- 2 T olive oil
- 1/2 t red pepper flakes
- 1 t thyme
- 1 t oregano
- 1 t basil
- 1/2 t paprika
- Salt and pepper
- Preheat oven to 400 degrees.
- Cook quinoa in water/broth for 12-15 minutes, until liquid is gone (check your package, you may need to rinse your quinoa first.)
- Slice your sprouts in half (or quarters if they’re huge), toss with oil, salt and pepper, and roast for 10-12 minutes. (Just until they get some color, they’ll finish cooking later.)
- Once quinoa is done, mix in milk, cheese and spices. Add in sprouts, pour into a baking dish (mine was 1.5 quarts, but an 8×8 works), top with shredded cheese and bake 12-15 minutes, until top is just browning.
- Let rest 5-10 minutes before serving.
Serves 4-6 as a main, 6-8 as a side.