Better Brussels

Better Brussels

Serves 4

Ingredients

1 tsp. Kowalski's Unsalted Butter
2 tbsp. sliced almonds
1 tbsp. tricolor quinoa
1 lb. Brussels sprouts, trimmed and halved
3 tbsp. Kowalski's Extra Virgin Olive Oil
1 tsp. kosher salt
1 tsp. freshly ground Kowalski's Black Peppercorns
¼ cup Sweety Drops peppers (from the Olive Bar)
- Basic Vinaigrette, to taste
- crumbled ricotta salata or feta cheese, to taste
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Directions
  1. In a nonstick skillet, melt butter over medium heat.
  2. Add almonds and quinoa; cook, stirring frequently, until nuts are slightly browned (about 4 min.).
  3. Remove almond-quinoa mixture from heat; set aside to cool completely.
  4. Preheat oven to 400°.
  5. In a large mixing bowl, toss sprouts with oil; season with salt and black pepper.
  6. Roast sprouts on a parchment-lined baking sheet until crisp and darkened on the edges and tender at the base (about 20 min.), stirring once.
  7. In a large mixing bowl, toss hot sprouts with peppers, toasted almond-quinoa mixture and dressing to taste.
  8. Fold in crumbled cheese; serve immediately.