Roasted Brussels Sprouts with Bacon, Almonds and Dried Cherries

Roasted Brussels Sprouts with Bacon, Almonds and Dried Cherries

Roasted Brussels Sprouts with Bacon, Almonds and Dried Cherries

Roasted Brussel Sprouts - Sharmin Meadows

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

Olive oil

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

Quinoa and Roasted Butternut Squash Stuffing

Quinoa and Roasted Butternut Squash Stuffing

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.

Stuffing Preparation:
Add olive oil to skillet over medium heat. Add chopped onion and celery and sauté for 3-4 minutes.quinoa stuffing 1

quinoa stuffing2

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.

quinoa stuffing3

In large bowl combine cooked quinoa, roasted butternut squash, vegetable mixture, toasted pistachios and dried cherries. Season with salt and pepper to taste

quinoa stuffing4

Mix all ingredients together and place in a baking dish. Bake at 350 for 15 to 20 minutesquinoa stuffing6

quinoa stuffing7

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