I started a new teaching job at the begining of this school year, adding an extra 20 minutes of commute time and a tiny bit more stress to my schedule. It has been a struggle to get tastey, healthy, and 100% natural home-cooked meals on the table every night. Unfortunately, that has meant the addition of some shortcuts in my cooking.
Tonight's meal, however, was a different story... a return to my goal or providing my family with some healthy made-from-scratch goodness. I can not, in any way, take credit for this recipe... I quite honestly found its precursor on pinterest. My adaptation is very similar to the original found at http://cookieandkate.com/2012/roasted-brussels-sprouts-with-cranberries-and-barley/. Biggest differences being my preparation technique and timing... and the fact that I do not use barley... I'M GLUTEN FREE! Either way, this sounded like a deliciously nutritious fall meal, using mostly ingredients that are IN SEASON (another big goal).
Once we had finished this dinner, which I had served with a sub-par steak (sorry to my hubby, Justin) I returned to my pinterest page to collect the recipe for another pin... a banana/peanut-butter/chocolate faux ice cream. That recipe should also be posted tonight, with credit, of course, being given to it's original author!
And before bed... I will be prepping up a delicious steel cut oat based breakfast to cook over night in the crockpot! If all goes to plan, that recipe will be posted tomorrow. I had a quick conversation with a woman in the GF section at Price Chopper today regarding what I do with steel cut oats- so maybe she'll search online and find my recipe too?
So, here is the recipe. It could be used as a main course, depending on the grain you use, or as a side-dish (you could avoid the grains all together).
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| (The picture does the final product no justice- DELICIOUS!) |
Roasted Brussel Sprouts with Cranberries and Quinoa
(GF, SF, CoF, EF) It can be made without the pecans or the gorgonzola if you need DF/CF or NF!
Ingredients:
1 lb Brussel sprouts, "cleaned" and sliced in half
1 cup fresh cranberries
Sea salt Olive oil
1 cup quinoa
1 tsp onion powder
A little under 1/4 cup Gorgonzola
3 Tbs Pecans, crushed
Balsamic vinegar
1 Tbs Maple syrup
Instructions:
Preheat oven to 400* F
Prepare/slice and clean the Brussel sprouts
Toss the sprouts with 2 Tbs olive oil and 2 tsp sea salt
Heat a frying pan to medium temp, then add the Brussel sprouts. 
Try to keep the sliced side down for a nice golden color.
Cook for about 2 minutes.
Add 1 cup of cranberries, stir, and immediately transfer to a casserole/ baking dish
Bake at 400* F for 30 minutes, stirring once.
Meanwhile, in the pan you just cooked the sprouts in... Add 2 Tbs olive oil and 1 cup quinoa.
Stir, then stir in 1 cup water and the onion powder.
Allow to cook for a bit, until water is absorbed, then add another 1 cup of water
Remove sprouts/cranberries from oven
Toss in pecans
Drizzle balsamic vinegar and maples syrup over the top.
Serve over the quinoa sprinkled with Gorgonzola.
This was delicious and decently healthy. I am actually considering making this as a side dish, without the quinoa, for Thanksgiving in a couple of weeks!
Let me know your thoughts; and, as usual- email me should you have any recipes you would liek to see adapted to Gluten free or allergen friendly. I am always up for a challenge!
Naturally,
Raych
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