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Marinated Brussels Sprouts w/ Quinoa & Carrot Puree

Hello There Marinated Brussels Sprouts with Quinoa & Carrot Puree!


Who doesn't love a nutritious and delicious lunch!?


I know I do! This recipe takes about 30 minutes to prepare, and the end result is soooo worth it! I hope you all enjoy :)





Marinated Brussels Sprouts w/ Quinoa & Carrot Puree Recipe:


Yield: 2 Servings

Cook Time: 30 Min


Ingredients:

-Marinated Brussels Sprouts:

o 2 Cups Shaved Brussels Sprouts

o 2 Tbsp Olive Oil or Avocado Oil

o ¼ Cup Balsamic Vinegar

o 1 tsp Sea Salt

o 1 tsp Black Pepper

o 1 Tbsp Honey or Agave

o 1 Small Shallot, Minced

-Perfectly Cooked Quinoa:

o ½ Cup Quinoa, Rinsed

o ¾ Cup Vegetable Stock

o 1 tsp Sea Salt

o 1 tsp Black Pepper

-Blended Carrot Puree:

o 2 Medium Carrots, Peeled + Chopped

o 1 Cup Vegetable Stock

o 1 tsp Sea Salt

o 1 tsp Black Pepper

o 2 Tbsp Earth Balance or Butter

o 2 Tbsp Coconut Cream or Heavy Cream


-Optional Garnish: Fresh Parsley, Green Onions, Cilantro


Directions:

1. Gather all ingredients & measure out. Wash & dry vegetables.

2. Preheat oven to 375°F. Rinse quinoa for 1 minute with cold water using a fine mesh strainer before preparing. (Quinoa might fall out if the strainer is too large!)

3. Prepare brussels sprouts by chopping ends off, discarding, and then thinly slicing the remaining sprout with a chef knife.

4. Place shaved sprouts in a medium sized bowl and add the 2 Tbsp olive oil or avocado oil, ¼ cup balsamic vinegar, 1 tsp sea salt, 1 tsp black pepper, 1 Tbsp honey or agave, and minced shallot. Let sit for 5 minutes.

5. After 5 minutes, place on a Silpat lined sheet tray and roast the sprouts for 15-20 minutes until they start to crisp on the edges.

6. Next, peel and chop the carrots small, about ½ inch pieces. Place the carrots in a small pot with 1 cup vegetable stock, 1 tsp sea salt, and 1 tsp black pepper.

7. Let carrots simmer in the stock over medium heat until they are fork-tender. Remove from heat and strain the carrots from the stock. ***Make sure to save the vegetable stock and set aside.

8. Using a stick blender or blender, blend the carrots with some of the reserved vegetable stock, 1 tsp sea salt, 1 tsp black pepper. Blend until desired consistency. (The longer you blend, the smoother the puree will be).

9. Prepare quinoa while carrots are simmering and brussels sprouts are roasting. First, add ¾ cup vegetable stock, 1 tsp sea salt, and 1 tsp black pepper to a small pot and bring to a boil. Then add the quinoa and cook until the “tails” start popping from the quinoa grain. (You may have extra liquid- simply strain before serving).

10. To plate everything, add carrot puree first and then top with the quinoa and marinated brussels sprouts, enjoy! :)


Tips/Tricks:

- Silpats are a chef’s best friend! I have over 6 silpats I consistently use for baking and cooking at home! (I have attached an amazon link on my website).

- Brussels sprouts are easiest to prepare if you peel the extra leaves off that are flaking off first before trimming and shaving!













Click Link Below For Recipe PDF:

Marinated Brussels Sprouts Recipe
.pdf
Download PDF • 133KB



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