roasted veg

I feel quite sorry for brussel sprouts, they have a hard life. First off, they are a hugely love/hate food and brussel sprout haters seem to feel strongly about these poor green vegetables, like there’s hatred there!! The other reason why I feel sorry for brussel sprouts is they only come out once per year for a little christmas festivity + are generally always just a token at the dinner table. I propose we grow more and eat more sprouts outside of the festive season and secondly to promote the poor brussel sprout to something other than a side to a piece of meat. Don’t get me wrong, I like a side of sprouts, especially dipped in ketchup (is that wrong?) but I just think we’re selling them short that’s all. There are endless ways to celebrate sprouts and get more involved.

roasted sprout quinoa salad

How about a winter vegetable quinoa bowl?

Hail to brussel sprouts in curries, stir fries, roasted vegetable dishes, veggie skewers, salads and vegetable hash. They are versatile little buggers.roasted veg sprout quinoa salad

These are a super dietary form of vitamin and mineral antioxidants which helping to address chronic and excessive inflammation, they provide fantastic cardiovascular support with their powerful cholesterol lowering properties and being super detoxing they’re ideal for the excesses of the holiday season. But don’t wait ’til any holiday season to enjoy the deliciousness. Have this now and detox the tasty way!

quinoa sprout veg

Winter vegetable quinoa bowl with cranberries + pumpkin seeds

(serves 2)

2 cups brussel sprouts, cut in half
2 cups butternut squash, cubed
2 cups chestnut mushrooms, cut in half
1 red onion, chopped into segments
1 tablespoon olive oil
salt + pepper
2 cups cooked quinoa
1/4 cup pumpkin seeds
1/4 cup dried cranberries
herbs + lemon juice for dressing

method:

1. Preheat oven to 200ºC. Prepare vegetables + spread evenly on a large baking tray. Drizzle with olive oil, season + roast for 20 minutes. Remove from the oven when softened + starting to brown.
2. Add the quinoa, pumpkin seeds + cranberries to a large serving bowl. Fold through the roasted vegetables, add a squeeze of lemon + adjust the seasoning.
3. Serve dressed with extra seeds + cranberries.