Oh my good gracious. I have been learning to love Brussels Sprouts. As I mentioned in my Crispy Charred Brussels With Pineapple post…Brussels Sprouts just have to be treated right, then you can truly appreciate their beauty, hehe. This recipe…treated them so well, that I freaked out and just kept eating and eating this. I’m embarrassed to admit that I don’t even remember what meat we ate that night…I just remember going back for more and more of the side dish…the Brussels Sprouts side dish of all things!! It was me, my husband, a Superman animated movie (yeah we’re nerds, so what!) and Brussels Sprouts. Lots of them. If you like crispy, this is the recipe you need to try, because these were even crispier than the last ones I made because the leaves were separated so it was more like chips than a big bite of veggie! You simply must try!!
Adapted from the lovely www.dianeabroad.com!
So, here’s what you need:
- 1 C Dry Quinoa
- 2 lbs Brussels Sprouts
- 1 C Unsweetened Coconut
- 2 Tablespoons Braggs Amino Acids (Our healthier soy sauce sub)
- 2 teaspoons Sesame Oil
- 1 tsp Rice Vinegar
- 1 tsp Agave
- Dash of Sriracha
- 1/3 C Olive Oil
- Sesame Seeds for garnish
And here’s how you do it!!
- Start your quinoa cooking. You should have directions on the package…most likely you will bring 2 C water to a boil then stir in your quinoa and let simmer about 12 minutes 🙂
- Preheat your oven to 350 degrees.
- Next rinse your little sprouts. Now trim the bottoms, and start peeling off the leaves individually and placing them in a bowl until you can no longer get any more off the sprout. Yes, it does take a little while but it was sooooo worth it for me!!
- Add the coconut to the leaves and toss.
- Whisk together your “dressing” ingredients; Olive oil, sriracha, honey, vinegar, sesame oil, and Aminos.
- Pour 1/2 to 2/3 of the dressing over the sprout/coconut mixture and toss. You want to reserve some to drizzle on the top right before you eat!
- Dump the leaves onto a foil lined baking sheet and roast until browned and starting to wilt, about 15 minutes. Stir once or twice while cooking.
- Spoon cooked sprouts and coconut on top of a pile of quinoa, sprinkle with sesame seeds, and drizzle with a small amount of reserved dressing. Taste. Be amazed. EAT IT ALL!
Sigh. It makes me so happy when I find ways to eat veggies that are SO DELICIOUS! I just don’t get how people can assume that because it is green, it is gross. If they only gave the greens a chance!! And how good does it feel to eat something, knowing it is helping your body instead of hurting it…but you don’t even notice because it was so tasty?! I just…love it 😀 I hope you enjoy this fantastic recipe!!!
Rinse your sprouts, trim the bottoms, and peel of the leaves, placing them in a large bowl.
Add the coconut and toss lightly.
Whisk together your “dressing” ingredients…yes, yes we do eat dinner at 9:57 at night sometimes…
Pour 1/2 to 2/3 of the dressing over the sprouts and coconut, then toss to coat…
Spread out on a baking sheet or two if you run out of room like I did 🙂
Roast in a 350 degree oven until browned and beginning to wilt, about 15 minutes. Stir once or twice while cooking.
Serve atop a pile of hot quinoa, sprinkled with sesame seeds and some of the reserved dressing. Enjoy. I know you will. Holy cow it was good. I want some right stinking now!!!