Quinoa and Brussels Sprouts

Tonight is new dish Wednesday and since J is off to PTO I decided to find my own ideas. I was originally planning on making Chick Pea Polenta and White Bean Soup but my brain absolutely failed me when I went shopping and I ended up with none of the correct ingredients. So, instead I went with plain fried polenta (just straight out of the tube and into the frying pan) and Quinoa with Brussels Sprouts (side note: I just now learned that Brussels has an ‘S’ at the end). The recipe is good, and I love the attitude:

Heat the oven up to 400 degrees. Tear off any fucked up lookin leaves on the brussels sprouts and chop them into quarters (or halves if they are little). Toss them with a tablespoon of olive oil and spread them out on a baking sheet. Roast those sons of bitches for 20 minutes, stirring half way, or until the sprouts are golden and kinda burnt in some places. Goddamn delicious. Just trust. Boiling these tiny cabbage-looking motherfuckers is a crime. ROAST OR GTFO.

My dad and I made this recipe for Thanksgiving last year, and it was great. Of course, he didn’t follow the recipe and his version was much better. I mostly did and regretted all the vinegar. But it was pretty yummy. Z loved it, and Mk took her usual one bite, but they doused the polenta in ketchup (I know) and managed to get enough food for the night.

I’ll try the real polenta next week, maybe.

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