Fall Vegetable Recipes – Gluten Free! Balsamic Roasted Brussels Sprouts with Quinoa & Feta

Fall Vegetable Recipes – Gluten Free! Balsamic Roasted Brussels Sprouts with Quinoa & Feta

I always forget how awesome vegetables smell when they are roasting slowly in the oven, and I underestimate the power that scent has over me. Fresh, warm, earthy goodness.  The thing I love about this recipe is that once your brussels sprouts are roasted, you have a blank canvas for creating one of a hundred different kinds of dishes. I’m a sucker for variety, so I make this a little different every time. You can add nuts (toast them in the oven first!), raisins, cheese (goat, feta, parmesan..), and toss these in almost any dressing. Have it as a main dish, or throw it next to some nice pan seared chicken. Or, give this version a try.

Gluten Free! Balsamic Roasted Brussels Sprouts with Quinoa & Feta

Gluten Free! Balsamic Roasted Brussels Sprouts with Quinoa & Feta

Ingredients

  • 1 cup cooked red quinoa
  • 3 Tbsp balsamic vinegar
  • 1 1/2 cups organic brussels sprouts, washed and halved
  • 1/3 cup crumbled organic feta cheese
  • salt & pepper

Instructions

  1. Preheat oven to 350 degrees
  2. Toss brussels sprouts in balsamic vinegar, sprinkle with salt & pepper
  3. Lay brussels sprouts on rimmed baking sheet, roast in oven for 25 - 30 minutes (until tender, but not mushy)
  4. Let brussels sprouts cool, add to large bowl
  5. Toss with quinoa & feta. Drizzle just a little olive oil over mixture, and toss to mix.
  6. Season to taste with salt & pepper, and enjoy!
http://naturalthrifty.com/fall-vegetable-recipes.html

 

What would you add to this recipe? Got any brussels sprouts secrets?

Looking for more healthy recipes for fall? Check these out!

 

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