SO Trendy

Roasted Brussels Sprouts & Dried Cherries with Quinoa (Gluten-Free)

(Modified from original recipe found on Cookie and Kate)

Yield: Serves 2

What You Need:

1 lb Brussels sprouts, tips cut off, discolored leaves removed and sliced in half
1 Tbsp olive oil
salt
1/3 cup dried cherries (you can also use dried or fresh cranberries)
1/3 cup goat cheese or Gorgonzola
1/3 cup toasted pecans
1 1/2 cup cooked quinoa
1 Tbsp balsamic vinegar, or more to taste

What You Do:

1. Preheat broiler.
2. Set a pan over medium-high heat on the stove. Let it heat for 2-3 minutes. It should be so hot that a few drops of water sizzle and disappear.
3. In a medium-sized bowl, toss the sprouts with olive oil and salt. Sprouts should be evenly coated.
4. Once pan is hot, pour sprouts into pan and quickly rearrange them so the flat sides are face down. Let cook for 2 minutes.
5. Add cherries to sprouts and place into baking dish. Transfer to broiler. Let the sprouts cook about 10 minutes-- when done, their tops should be a little browned and bottoms caramelized.
6. Reheat quinoa in microwave. Remove sprouts and cherries from oven. Combine quinoa, goat cheese, pecans and sprout/cherry mixture in a bowl. Toss with balsamic vinegar and season with salt.

Roasted Brussels Sprouts & Cherries with Quinoa

This side dish packs a punch and is a great combination of grain and veggies, not to mention, pretty trendy. Brussels sprouts have made their way onto most menus these days and are a great vegetable to experiment with if you haven't done so yet. They cook relatively quickly and don't require much added flavor. With even just a sprinkle of salt and pepper you've got yourself a flavorful, healthy side dish to any meal. This recipe however, is a little more complex.

The combination of tart cherries, toasted nutty pecans and caramelized sprouts tossed together with the tangy and creamy goat cheese is a wonderfully unique eruption of flavors. The quinoa and warm sprouts blend together, melting the cheese and creating a gooey, yet light dish.