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RECIPE
7 INGREDIENTS8 STEPS55MIN

Quinoa Brussels Sprout Gratin with Cheddar

4.3
3 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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This Brussels Sprout au Gratin recipe couldn't be easier - you only need five ingredients, plus salt and olive oil!

55MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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2
Large  Shallots
to taste
1 cup
2
Large Eggs , beaten
1 1/2 cups
Sharp Cheddar Cheese , shredded
1 Tbsp
Extra-Virgin Olive Oil
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Nutrition Per Serving
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CALORIES
300
FAT
15.2 g
PROTEIN
16.1 g
CARBS
27.4 g

Directions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Thinly slice Brussels Sprouts (1 pound).
Step 3
Thinly slice Shallot (2).
Step 4
Toss sliced brussels sprouts and large shallot with Extra-Virgin Olive Oil (1 tablespoon) and Sea Salt (to taste). Place in the oven and roast until browned, about 25 minutes.
Step 5
Meanwhile, in a small lidded saucepan, bring 2 cups of water, the Quinoa (1 cup) and Sea Salt (to taste) to boil. Cook for 15 minutes, until the liquid is absorbed. Set aside uncovered to cool.
Step 6
In a large mixing bowl, combine the cooled sprouts, quinoa, Large Egg (2), Sea Salt (to taste), and Sharp Cheddar Cheese (1 1/2 cup).
Step 7
Transfer to a greased casserole dish or cast iron skillet and spread in an even layer. Top with the remaining cheese.
Step 8
Bake until the cheese has begun to brown, about 15 minutes. Serve and enjoy!

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Nutrition Per Serving
Calories
300
% Daily Value*
Fat
15.2 g
19%
Saturated Fat
7.2 g
36%
Trans Fat
0.0 g
--
Cholesterol
100.5 mg
34%
Carbohydrates
27.4 g
10%
Fiber
5.1 g
18%
Sugars
2.3 g
--
Protein
16.1 g
32%
Sodium
229.6 mg
10%
Vitamin D
--
--
Calcium
257.5 mg
20%
Iron
2.7 mg
15%
Potassium
481.4 mg
10%
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