Wednesday, October 27, 2010

Roasted Brussels Sprouts and Sweet Potatoes with Mushroom Quinoa


I have always loved brussels sprouts, even when I was a kid. I think it was their cute little cabbage heads more than the flavor. Now I love that earthy, slightly bitter flavor. You know who else loves them? Graham. He let out a very deliberate "mmmm" every time he ate one tonight. Even more so than when he had tasted a malted milk ball earlier. I picked up a bag of fresh ones a few days ago and have been trying to decide what to do with them. I definitely wanted to roast them, but somehow make them into a main meal. This is what happened:
Bag of brussels sprouts, trimmed and halved
2 fairly large sweet potatoes, peeled and cubed
1/2 slivered onion
olive oil
sea salt
freshly ground pepper
Braggs sprinkle seasoning
chopped walnuts

Throw the veggies, Braggs and salt on a baking sheet and drizzle with a good amount of oil. Toss it all around until well coated (add a bit more oil if needed). Pop it into a 425 degree oven for about 20 minutes, stirring around the 10 minute mark. After 20 minutes, throw a small handful of chopped walnuts in and let it roast a bit longer. The sweet potatoes should be tender and the brussels sprouts nicely browned.

I wanted to add some protein to the meal, and thought quinoa. We all love that stuff and it's super filling to boot. I cooked the quinoa while it the veggies were roasting, and did this with some mushrooms:
Olive Oil
1 pkg sliced portabellas (they were on sale!), cubed
1/2 shallot (this shallot was huge, the size of a small onion)
pepper
balsamic vinegar (a few splashes)
vegetable stock (about 1/4-1/3 cup)

Heat the olive oil in a large skillet and add shallots, mushrooms and pepper. Cook until they release most of their moisture. Add the vinegar and let that cook off for a minute. Then add the broth. It will make a nice sauce type texture. I added the quinoa to that so it soaked up all of that mushroomy juice.

This was an amazing dinner. The sweetness of the potatoes and the bitterness of the brussels sprouts were great together. It would also be good as a Thanksgiving side dish, especially with a little blue cheese tossed in. And the mushroom quinoa rounded it out great! There was only a bite of the quinoa left on Graham's plate. I'm not saying all kids will love their brussels sprouts, but I definitely see a trend around here.



1 comment:

  1. Whata wholesome plate of food. I'm lookign to re-introduce quinoa into my diet. Your mushroom looks mighty fine.

    Hope your well.

    ReplyDelete