Be still, my heart.
My 13 year old self would be scoffing at the present me, the girl in love with brussels sprouts. But, then again I've come a long way since cheese fries and mayonnaise. Okay, so I still relish in the deliciousness of french fries every now and then. So sue me.
Back to the main point. Since discovering these delectable tiny cabbages in the fall, I haven't been able to stop coming up with new ways to roast them, sauté them, slice them, dice them, all to just devour them. Besides roasting them, sauteing them until they are nearly burnt is my new favorite way to have an excuse to eat almost a dozen all on my own. Once the summer rolls around, I will definitely be coming up with ways to throw them on the grill like a crazy person. But until then...
This recipe is super easy and super healthy. Let's get cookin'...
{Garlic quinoa}
I made it like this (but boiled in water instead of chicken stock). I usually use red quinoa because it has a nuttier taste and well, because it's prettier. But I only had regular quinoa on hand this time around. Bummer.
There are hundreds of quinoa recipes. This one looks pretty awesome. So does this. I'm all about getting crazy with my quinoa.
{Mashed Sweet Potatoes}
1. Boil sweet potato(s) until fork tender, drain (but set aside 1 tbsp of water for later).
2. Add about 2 tbps of unsweetened almond milk or unsweetened coconut milk (more if you prefer a smoother consistency).
3. Mash by hand for best texture (this is a boyfriend tip by the way).
4. Add S&P to taste.
Don't you dare put sugar in these babies! They are already sweet.
{Charred brussels sprouts}
1. Trim and halve brussels sprouts.
2. Heat EVOO in a medium-large sauté pan over low-medium heat (I use 4-5 tbsp of EVOO because a) 3. brussels sprouts soak up the oil quickly and b) I don't want them to dry up and burn before they are cooked)
4. Once oil is heated, add brussels sprouts.
5. Remember that water we saved from the sweet potatoes? Add the water to the pan and cover.
6. Let brussels sprouts cook for about 5 minutes.
7. Add dried oregano, dried rosemary and dried thyme to brussels sprouts. 1 tsp of each.
8. Mix herbs evenly throughout sprouts with spatula and replace lid on pan for another 5 minutes.
9. Uncover pan and add S&P to taste.
10. Allow brussels sprouts to cook until blackened on both sides. I like mine pretty black, but cook yours to your preference.
Serve in layers. Quinoa on the bottom, mashed sweet potatoes in the middle and brussels sprouts on top. Enjoy!
I've made this meal at least 6 times in the past month. Obsessed is a slight understatement.
XO,
E
