Anchovy Butter Brussels Sprouts With Toasted Quinoa Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Trim the ends of the Brussels sprouts and cut them in half.
• STEP 3.In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
• STEP 4.Spread the Brussels sprouts in a single layer on a baking sheet.
• STEP 5.Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
• STEP 6.While the Brussels sprouts are roasting, prepare the anchovy butter by combining softened butter and mashed anchovies in a small bowl.
• STEP 7.Remove the Brussels sprouts from the oven and toss them with the anchovy butter.
• STEP 8.Return the Brussels sprouts to the oven for an additional 5 minutes, or until the butter is melted and the flavors are well combined.
• STEP 9.Meanwhile, heat a dry skillet over medium heat and add the quinoa.
• STEP 10.Toast the quinoa, stirring frequently, until it becomes golden brown and fragrant.
• STEP 11.Remove the quinoa from the skillet and set aside.
• STEP 12.Serve the roasted Brussels sprouts with a sprinkle of toasted quinoa on top.
• STEP 13.Enjoy as a side dish or as a main course with a protein of your choice.

Cooking Tips

• Make sure to spread the Brussels sprouts in a single layer on the baking sheet to ensure even roasting.
• If you don't have anchovies, you can substitute them with anchovy paste.
• Toasting the quinoa adds a nice crunch and enhances its nutty flavor. Be careful not to burn it.
• You can customize this dish by adding additional toppings such as grated Parmesan cheese or chopped nuts.

Storage and Serving

• Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the Brussels sprouts in the oven or microwave before serving.
• Serve the dish warm as a side dish or as a main course with a protein of your choice.