I almost didn’t post this recipe. It’s very simple but so rich in flavor and texture that I think it’s worth sharing. These farmers’ market Brussels sprouts paired with quinoa are a great fall dish. I love the rich flavor and crispy texture of the sprouts, and the quinoa adds a lovely nutrient dense crunch.

Baked Balsamic Brussels Sprouts With Curry Quinoa

Ingredients:

Baked Brussels Sprouts

2 cups Brussels Sprouts

1 tbs Balsamic Vinegar

dash salt

2-3 Tbs nutritional yeast

1 Tbs coconut oil or olive oil

Curry Quinoa

1 cup cooked Quinoa

1/4 cup vegetable broth

Curry Powder (to taste)

Instructions:

Preheat oven to 375 degrees. Halve the Brussels sprouts and toss with all ingredients. Add curry powder to cooked quinoa (or add while cooking) and serve together.