Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa
When we discovered how delicious Brussels sprouts are when you roast them we found we could get others who have claimed to hate them to be fans. Add mushrooms to the mix and it is hard to go wrong. Make sure to roast the sprout and mushrooms on separate pans as you will want to keep the Brussels sprout crispy and pour the mushroom juices from the pan over the quinoa. To make the dish more rich sprinkle with a little crumbled feta over the top. (In this version and calorie count it is omitted.) Make sure to cook the quinoa in Magic Mineral Broth for added flavor.
Serving size: 4
Time: 45 Minutes
- 1 pound Brussels sprouts, trimmed and cut in half if small, quartered if large
- 1 pound mushrooms or oyster mushrooms, halved if small, quartered if large
- Salt and freshly ground pepper
- 3 tablespoons extra virgin olive oil
- 1 to 2 garlic cloves, finely minced
- ¼ cup finely minced flat-leaf parsley
- 2 teaspoons finely chopped lemon zest
- 2 to 3 cups cooked quinoa
- Preheat oven to 425 degrees. Line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. Place the Brussels sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. Roast together in the oven, or 1 sheet at a time, for 20 minutes, stirring halfway through. The Brussels sprouts should be browned on the edges and tender. The mushrooms should be soft and there should be juice on the baking sheet.
- Meanwhile, in a small bowl, mix together garlic, parsley and lemon zest (this is the gremolata).
- Tip mushrooms, with the juice in the baking dish, into a large bowl. Add Brussels sprouts and gremolata and toss together. Spoon quinoa onto plates or into wide bowls, top with the Brussels sprouts and mushrooms, spoon on any juice remaining in the bowl, top with crumbled feta or goat cheese if desired and serve.