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Servings:

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!

Total Time

55min

4.0

1 Rating

Author: Lemons and Basil

Servings:

Ingredients

•

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

Cooking Instructions

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

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.

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

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.

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.

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

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!

Nutrition Per Serving

CALORIES

188

FAT

7.6 g

PROTEIN

6.3 g

CARBS

25.4 g