Sunday, October 23, 2011

Balsamic Roasted Brussels Sprouts with Quinoa and Chorizo



Lately I'd be perfectly happy to sit down and eat a plateful of roasted veggies for dinner every night. I could even figure out enough different combos to legitimately finish off the rest of this challenge for the year without cheating. There's just something about caramelized, crunchy, salty vegetables that are satisfying my autumnal eating needs right now but somehow I think I'd have a mutiny on my hands if I completely skipped serving carbs and protein from here on in. This recipe claimed that Brussels sprouts were the star of the show (perfect!) and that the quinoa just rounded things out for a nice meatless-Monday meal. But since it was Sunday and since I knew at least a couple of family members would be happy to see meat on the plate, I added in some chorizo for good measure. I admit I've never served it before but since the Shacks are such big fans, we decided to give it a try. Big hit. Huge. Although the presentation was a bit of a mess, what it lacked in aesthetics it more than made up for in taste. Deep, earthy, salty and delicious. The balsamic vinegar can't be skipped--it perked up what would have otherwise been a somewhat bland dish and gave it total zing. I'm hiding the leftovers for lunch tomorrow.


Roasted Brussels Sprouts with Quinoa and Chorizo


serves 4


2 tbsp olive oil


1 tbsp butter


1 lb Brussel Sprouts, peeled and cut in halves


1 large Spanish onion, peeled and cut in thin slices


1 cup quinoa


2 cups chicken or vegetable stock


1/2 lb chorizo, cut into slices


2 tbsp balsamic vinegar


Preheat oven to 400 degrees. Toss Brussels sprouts and onion on a baking sheet with the oil and butter and season well with salt and pepper. Roast until caramelized, tossing occasionally, about 30 to 40 minutes.


Meanwhile, place quinoa and chicken stock in a saucepan and heat to a boil. Cover, reduce heat and allow to simmer for about 20 minutes until all liquid has been absorbed. Fluff lightly with a fork.


Toss the chorizo with the Brussels sprouts and onion, until heated through, about 5 minutes. Combine the veggies and meat with the quinoa and toss lightly. Drizzle the balsamic vinegar on top and serve.


Rest of the week


Oct 21 Eggs for dinner since we'd both had big lunches


Oct 22 Family dinner at Cafe Diplomatico


Oct 23 Roasted Brussels sprouts with quinoa and chorizo

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