1 pound Brussels sprouts, shredded or thinly sliced (about 5 cups)
1 shallot, chopped or 1/4 cup chopped yellow onion
1 clove garlic, minced
1 tbsp. olive oil
2 tsp. lemon juice
1/2 tsp. curry powder
pinch of salt
1/2 cups cooked quinoa
1/2 cup chopped chives or green onions
1/2 cup toasted chopped nuts, such as almonds or walnuts
Side dish for dinner, main course or as a lunch this meal will not disappoint. I recently roasted Brussels sprouts in the oven with coconut oil and salt. When the veggies came out of the oven I squeezed some lemon and drizzled apple cider vinegar on it. They were fantastic! The lemon is definitely important in this recipe; don’t skip it. Enjoy!
1) Crank up your oven to 425 degrees F.
2) Pour the Brussels sprouts, shallot, garlic, olive oil, lemon juice, curry powder, and salt into a baking dish and mix until everything is coated. Toss it in the oven until everything looks golden, about 20 minutes, stirring halfway through.
3) Let the Brussels sprouts cool for a couple minutes, then pour them into a medium bowl with the quinoa and chives (or green onions). Serve warm or let it chill in the fridge a bit. Best served the day it’s made.
Recipe from Thug Kitchen 101, serves 2 to 4 as a side.