I will shamelessly admit to you that I will only eat brussels sprouts if they are roasted. I went a very long time thinking I didn’t like them at all. I never had them growing up, my parents never made them. And my first experience with them was definitely not love at first bite. My husband tried making them for me by boiling them and they came out as a sloggy, mushy mess. I avoided them for the longest time after that. And then once, at a fancy restaurant, I was served roasted ones. And they were so delicious! They were perfectly cooked and seasoned and I savoured each and every bite.
Although I only enjoy them roasted, there are many ways to enjoy them in dishes. This is by far my favourite. Simply roasted with cooked chickpeas & grains. Plain, yet delicious.
Chickpea Brussels & Quinoa (makes 4 servings)
4 cups of brussels sprouts, cleaned, trimmed & halved (or quartered if they are large)
2 tbsp of olive oil
2 cloves of garlic, coarsely chopped
sea salt & pepper to taste
1.5 cups of chickpeas
1 cup of quinoa + 1.5 cups of vegetable broth
Preheat your oven to 425 and prepare your brussels sprouts. Bring the vegetable broth in a pot on the stove to a boil, rinse your quinoa and add to the boiling veggie broth. Reduce the heat to medium and simmer with the lid on the pot for 15 minutes. As your quinoa cooks, add the sprouts to a glass baking dish and add the olive oil, garlic & salt & pepper. Roast them for 15 minutes, remove from the oven and rub the garlic into the sprouts and return to the oven to roast another 5-10 minutes (until they are tender). Remove the brussels sprouts from the oven, remove the garlic and discard. Add the cooked quinoa & chickpeas and stir to combine. This is best eaten warm, but can be enjoyed cold too.
This makes for a fairly quick meal and one of my favourite winter lunches.