Roasted Brussels Sprout with Acorn Squash and Quinoa

12 INGREDIENTS • 7 STEPS • 55MINS

Roasted Brussels Sprout with Acorn Squash and Quinoa

Roasted brussels sprouts, caramelized acorn squash and red quinoa loaded with sunflower seeds and dried cranberries. Absolutely delicious!

Love This Recipe?

Roasted brussels sprouts, caramelized acorn squash and red quinoa loaded with sunflower seeds and dried cranberries. Absolutely delicious!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

55MINS

Total Time

Ingredients

Servings

10

us / metric

1 cup

Red Quinoa, rinsed

2 cups

Vegetable Broth

5 cups

Brussels Sprouts, shredded

1 Tbsp

Coconut Oil

to taste

Garlic Salt

to taste

Ground Black Pepper

2 Tbsp

Unsalted Butter

2 cups

Acorn Squash, cubed

2 Tbsp

Coconut Sugar

1/2 cup

Parmesan Cheese, grated

or Parmesan and Romano Cheese Mixture

4 Tbsp

Roasted Sunflower Seeds

1/3 cup

Dried Cranberries

Nutrition Per Serving

VIEW ALL

Calories

188

Fat

7.6 g

Protein

6.3 g

Carbs

25.4 g

Love This Recipe?

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Add Vegetable Broth (2 cups) and Red Quinoa (1 cup) to small pot and bring to a boil.

step 1 Add Vegetable Broth (2 cups) and Red Quinoa (1 cup) to small pot and bring to a boil.

step 2

Place lid on top, turn heat down to medium-low and simmer until tender, about 15-20 minutes. Fluff with a fork then set aside.

step 3

Preheat oven to 375 degrees F (190 degrees C).

step 4

Add Brussels Sprouts (5 cups), Coconut Oil (1 Tbsp), Garlic Salt (to taste), and Ground Black Pepper (to taste) to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.

step 4 Add Brussels Sprouts (5 cups), Coconut Oil (1 Tbsp), Garlic Salt (to taste), and Ground Black Pepper (to taste) to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.

step 5

Melt Unsalted Butter (2 Tbsp) in a large skillet over medium-high heat. Add Coconut Sugar (2 Tbsp) and Acorn Squash (2 cups) then saute, stirring every so often under the squash is tender and caramelized for about 15 minutes.

step 5 Melt Unsalted Butter (2 Tbsp) in a large skillet over medium-high heat. Add Coconut Sugar (2 Tbsp) and Acorn Squash (2 cups) then saute, stirring every so often under the squash is tender and caramelized for about 15 minutes.

step 6

Add Roasted Sunflower Seeds (4 Tbsp) and Dried Cranberries (1/3 cup) skillet and stir into acorn squash.

step 7

In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and Parmesan Cheese (1/2 cup), toss and serve with extra parmesan cheese, if desired. Eat!

step 7 In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and Parmesan Cheese (1/2 cup), toss and serve with extra parmesan cheese, if desired. Eat!

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