ROASTED BRUSSELS SPROUTS AND MUSHROOMS WITH GREMOLATA AND QUINOA
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts and the mushrooms roast quickly in a hot oven. I roast them separately so that the juice from the mushrooms doesn't prevent the Brussels sprouts from browning properly. You can serve the roasted vegetables with quinoa but I also love them with polenta, pasta and other grains.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. Place the Brussels sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. Roast together in the oven, or 1 sheet at a time, for 20 minutes, stirring halfway through. The Brussels sprouts should be browned on the edges and tender. The mushrooms should be soft and there should be juice on the baking sheet.
- Meanwhile, in a small bowl, mix together garlic, parsley and lemon zest (this is the gremolata).
- Tip mushrooms, with the juice in the baking dish, into a large bowl. Add Brussels sprouts and gremolata and toss together. Spoon quinoa onto plates or into wide bowls, top with the Brussels sprouts and mushrooms, spoon on any juice remaining in the bowl, top with crumbled feta or goat cheese if desired and serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 3 grams
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Naeem Sheikh
[email protected]I'm not a huge fan of Brussels sprouts, but I loved this recipe. The roasting process really brought out their natural sweetness, and the gremolata added a wonderful pop of flavor. The quinoa was a great addition, too. It made the dish more filling a
Jay Talley
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love the combination of roasted Brussels sprouts and mushrooms, and the gremolata is a perfect finishing touch. The quinoa adds a nice touch of heartiness, too. I've made this dish seve
Boom Fen
[email protected]I'm a big fan of roasted vegetables, and this recipe is one of my favorites. The Brussels sprouts and mushrooms are roasted to perfection, and the gremolata adds a wonderful burst of flavor. The quinoa is a great addition, too. It makes the dish more
Hamza Sahu
[email protected]This recipe is a great way to use up leftover Brussels sprouts and mushrooms. I had some leftover from a previous meal, and I was looking for a way to use them up. This recipe was perfect! The roasted Brussels sprouts and mushrooms were delicious, an
Abi Maru
[email protected]I made this for a dinner party last night and it was a huge success! Everyone raved about the roasted Brussels sprouts and mushrooms. The gremolata was a perfect finishing touch, and the quinoa added a nice touch of heartiness. I will definitely be m
Wyldman
[email protected]This dish was a hit with my family! The kids loved the roasted Brussels sprouts, and the adults enjoyed the complex flavors of the gremolata. The quinoa was a nice touch, adding a bit of protein and fiber to the dish. Definitely a keeper!
Ashan Ahmad
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. The roasting process brought out their natural sweetness, and the gremolata added a wonderful pop of flavor. The quinoa was a great addition, too. It made the dish more filli
Chris Nelson
[email protected]Roasted Brussels sprouts and mushrooms with gremolata and quinoa - what a mouthful! But in a good way. This dish was a delightful symphony of flavors and textures. The crispy Brussels sprouts and tender mushrooms were perfectly complemented by the br