How to Make Roasted Brussels Sprouts & Quinoa Pilaf with Cranberry-Pecan Pesto
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Preheat oven to 425°F (220°C). Toss Brussels sprouts in 1 tbsp olive oil, salt, and pepper. Roast 20 minutes until crisp.
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Prepare quinoa as per package instructions if not already cooked.
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Blend cranberries, pecans, parsley, lemon juice, garlic, and 1 tbsp olive oil into a coarse pesto.
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Toss roasted Brussels sprouts with quinoa. Drizzle with cranberry-pecan pesto.
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Serve warm, garnished with extra parsley.
Pro Tips for Perfect Roasted Brussels Sprouts & Quinoa Pilaf with Cranberry-Pecan Pesto
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked quinoa, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Roasted Brussels Sprouts & Quinoa Pilaf with Cranberry-Pecan Pesto?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Roasted Brussels Sprouts & Quinoa Pilaf with Cranberry-Pecan Pesto?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked quinoa?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.