Can we talk about deviating from the grocery list? Oh my gosh it’s so much fun. Every weekend I create a meal plan for the week then write out a list of ingredients I’ll need to make the recipes, categorized by department of course, then shop. I do my best to keep my eyes forward, but occasionally they’ll wander. Albanese gummy worms on sale for $.99/bag? Don’t mind if I do. Prosciutto for a pre-dinner snack? Well of course. Holiday M&Ms? Better stock up! Recently I made a beeline for a healthier list buster – shaved brussels sprouts, which I use in Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts!
Fresh and Healthy Vegetarian Side
Brussels sprouts are one of my very favorite foods, but they’re kind of a pain to prep. Trim the ends, cut in half, peel off the outer leaves, and repeat x100. Pre-shredded sprouts are such a time saver, and help to get this healthy vegetarian side dish on the table quickly. Fluffy quinoa combines with caramelized butternut squash, roasty-toasty shaved brussels sprouts, creamy parmesan cheese, and crunchy pepitas in one fab little side dish. There’s only 3 main ingredients, and they each cook in about the same amount of time. I’ll show you!
Step 1: Make the Quinoa
Start with quinoa which, like my other rices/small-cut pastas, I store in a large mason jar. One trick I do to both remind me of what’s inside AND how to cook it is to cut off the instructions from the original packaging and pop it in the jar. Easy!
Add the quinoa to boiling vegetable or chicken broth then cover the pot, turn the heat down to low, and simmer until the quinoa is tender, 12-15 minutes.
Fluff with a fork then set aside.
Step 2: Roast the Brussels Sprouts
Meanwhile, spread a 9oz bag pre shredded brussels spouts onto a foil-lined baking sheet then toss with extra virgin olive oil, garlic salt, and pepper, and then roast at 375 degrees for 15 minutes or until golden brown.
Step 3: Caramelize the Butternut Squash
While the sprouts are roasting, get to work caramelizing 1/2″ butternut squash cubes. Here’s how to cube a butternut squash » Melt butter with brown sugar in a large cast iron or heavy-bottomed skillet over medium-high heat then add the squash and saute for 15 minutes, or until tender and golden brown on the outside, stirring often.
Step 4: Combine
Add the cooked quinoa, roasted brussels sprouts, and caramelized butternut squash to a bowl with freshly grated parmesan cheese and pepitas then toss to combine.
Scoop onto plates, top with more parmesan cheese if desired, then serve. I hope you love this tasty little vegetarian side – enjoy!
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