Better Brussels
Ingredients
1 tsp.
Kowalski's Unsalted Butter
2 tbsp.
sliced almonds
1 tbsp.
uncooked tricolor quinoa
1 lb.
Brussels sprouts, trimmed and halved
3 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tsp.
kosher salt
1 tsp.
freshly ground Kowalski's Black Peppercorns
¼ cup
Sweety Drops peppers (from the Olive Bar)
- Basic Vinaigrette, to taste
- crumbled ricotta salata or feta cheese, to taste
Directions
- In a nonstick skillet, melt butter over medium heat.
- Add almonds and quinoa; cook, stirring frequently, until nuts are slightly browned (about 4 min.).
- Remove almond-quinoa mixture from heat; set aside to cool completely.
- Preheat oven to 400°.
- In a large mixing bowl, toss sprouts with oil; season with salt and black pepper.
- Roast sprouts on a parchment-lined baking sheet until crisp and darkened on the edges and tender at the base (about 20 min.), stirring once.
- In a large mixing bowl, toss hot sprouts with peppers, toasted almond-quinoa mixture and dressing to taste.
- Fold in crumbled cheese; serve immediately.
