Roasted Brussels Sprouts with Bacon, Almonds and Dried Cherries
1 1/2 lb Brussel sprouts cut in half (rinse before cutting and remove outer leaves if they look funky)
Handful chopped bacon, cooked (I just buy the pre-cooked bag)
Handful chopped almonds
Handful dried cherries
Salt and pepper
Yield 6 servings
Combine sprouts, bacon, cherries and almonds. Toss with olive oil to coat. Add salt and pepper to taste and toss again. Place on shallow roasting pan and roast at 425 20-25 min. Take out halfway through cooking and toss around to get both sides roasted. If the sprouts don’t look like they are getting brown enough you can bump oven temp up to 450. Yield: 6 servings
This quinoa and roasted butternut squash stuffing is gluten, egg and dairy free and the perfect Thanksgiving or Holiday side dish or gluten free stuffing alternative.
It’s quick and easy using pre made ingredients from the Whole Food’s salad bar and prepared foods section.
Quinoa and Roasted Butternut Squash Stuffing
2 cups cooked quinoa
2 1/2 cups of roasted butternut squash chunks
1/2 cup chopped red onion
1/2 cup chopped celery
1 clove garlic, chopped
1/2 cup vegetable or chicken stock
1 cups chopped kale or fresh spinach
1/2 cup toasted pistachios
1/2 cup dried cranberries
2 tablespoons of olive oil
salt and pepper to taste
The prepared foods section at Whole Foods and salad bar should have pre cooked quinoa and butternut squash (you could also use sweet potatoes as they have those sometimes too) as well as chopped kale. You could also use fresh spinach. If cooked squash or sweet potatoes are unavailable the produce section should have either or sometimes both cut and ready for roasting. If all else fails you can peel, cut and roast your own.
If they don’t have cooked quinoa available, just grab a box and cook at home according to the package directions.
Add olive oil to skillet over medium heat. Add chopped onion and celery and sauté for 3-4 minutes.
Add vegetable or chicken stock. Let simmer 8-10 minutes until liquid is almost absorbed.
Add chopped kale and mix together until kale is slightly wilted.
In large bowl combine cooked quinoa, roasted butternut squash, vegetable mixture, toasted pistachios and dried cherries. Season with salt and pepper to taste
Mix all ingredients together and place in a baking dish. Bake at 350 for 15 to 20 minutes
If you wish to make this recipe ahead of time just assemble all ingredients, place in baking pan and refrigerate until ready use. Bake at 350 for 20 to 25 minutes. Yield: 6 1 cup servings