Let’s face it, brussel sprouts get a bad wrap. As kids, it was that green monster we refused to eat and as adults, it was that vegetable we assumed we hated, but probably never tried.
I was first introduced to brussel sprouts in my late twenties and fell in love. They are a mustard green, so depending on how they’re cooked, that flavor can be brought out or diminished. I prefer to cut the mustardy taste with garlic and olive oil. Warning: You will be addicted to that combination!
Recently, my older brother asked me to prepare healthy dinners for him while I’m living in New York for a while. I threw together this combination and received rave reviews from him, who is used to meat-laden and heavy dishes.
The sprouts combined with the sweet potatoes is like a happy little get together with new friends you know will be around for a long time!
BRUSSEL SPROUTS & SWEET POTATOES WITH QUINOA
- 1 lb. Brussel Sprouts
- 2 Medium-Large Sweet Potatoes
- 2 cups of Quinoa
- 1/2 cup of Raw Almonds
- 2 cloves of Garlic
- Olive Oil
- Onion Powder
Step 1: Cook quinoa according to instructions while preparing the rest of the ingredients. Washing brussel sprouts and sweet potatoes. Cut sweet potatoes into thin wedges. For the brussel sprouts, cut in half. Chop garlic to desired size.
Step 2: In a large frying pan, coat the pan in Olive Oil and allow to heat up. Throw in sweet potatoes and season with salt, pepper and onion powder. Brown each side lightly before adding garlic and brussel sprouts.
Step 3: Season mixture lightly again and allow to cook for a few minutes while stirring, browning the brussel sprouts as well.
Step 4: Add in the drained Quinoa and stir together. Turn off burner. Add in Raw Almonds and stir. Serve immediately and enjoy!