Honey Lemon Quinoa and Brussels Sprouts

I’m on a not-so-silent crusade to get a cat.

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We have a dog – Madison, who is wonderful and fun. Also, she is super cute. BUT. I really want to get a cat.

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I used to have mixed feelings about cats, but part of my day job entails looking at cat photos online for hours at a time, so it’s kind of hard to resist falling in love with those funny little fluff balls.

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There’s only one small problem, which is that Mike absolutely refuses. He will not budge on this one, which gives me no choice but to quietly plot the adoption of a cat while he is at work, or in the shower or something. I figure once the cat is in our home, there’s nothing he can do. I get a cat, he gets yummy meals. It’s a win-win right?

What You Need:

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  • 1 lb. Brussels Sprouts, stems cut off and sliced into quarters
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 shallot, chopped
  • 1/2 c. water
  • 1 cup dry quinoa, cooked according to package directions
  • 1/2 cup chopped dried cranberries
  • 2 tbsp + 1 tsp lemon juice
  • 1 1/2 tbsp honey
  • 1 tsp thyme leaves
  • 1/2 tsp black pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup crumbled feta cheese

What You Do:

Preheat oven to 350F

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Combine the Brussels Sprouts, red and green bell peppers and shallot in a large baking dish.

Pour water over the vegetables, cover with foil and bake for 30-40 minutes or until veggies are fully cooked.

In a small bowl, combine the lemon juice, honey, thyme leaves, black pepper and olive oil and whisk until well mixed.

When vegetables are done cooking, pour into a large serving dish and mix thoroughly with cooked quinoa and cranberries.

Pour the lemon-honey sauce over the entire dish and mix well.

Top with crumbled feta and you’re good to go!

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Acorn Squash and Brussels Sprouts Casserole

I’m a sucker for advertising.

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It’s funny to me because I work in marketing, so I’m not a stranger to the ways in which brands sell to consumers. But I’m still a sucker. Banana Republic, in particular, has really tapped into the best way to get me into their store. Just send me an email that says, “Hey, you haven’t been here in awhile and we miss you! Come back!”

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Well, ok! I’d love to! And suddenly I’m scrapping my plans for an afternoon run (wholesome, healthy, FREE) and driving to the store. They miss me! I have to go!

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Everyone wins though, because I’ll stop off at the grocery store too, and get food for our dinner. Along with something I saw a commercial for that I now most definitely need to have.

What You Need:

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  • 3 cups Brussels sprouts, stems chopped off and sliced into quarters
  • 1 acorn squash, halved with seeds removed
  • 1 cup dry wild rice
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped dried cranberries
  • 2 tbsp dijon mustard
  • 1/4 cup coconut oil, melted
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp crushed red pepper

What You Do:

Preheat oven to 375F

Place the acorn squash halves face down on a baking sheet lined with foil and bake for about 30 minutes or until the skins begin to brown and pucker.

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Simultaneously, cook the wild rice according to package directions. It usually takes about 45 minutes so it’s good to start it early so it can cook while you prepare the rest of the meal.

While the squash and rice cook, place the Brussels sprouts, walnuts and cranberries in a large dutch oven or casserole dish, mixing well.

In a small mixing bowl, whisk together the remaining ingredients (mustard through crushed red pepper) and set aside.

When the squash is done, gently remove the skins by peeling them off (you may find it easier to flip the squash right side up and scoop out the flesh).

Fold the squash into the Brussels sprouts mixture.

Pour the mustard sauce over the entire dish and bake, covered, for 20-30 minutes or until the Brussels sprouts are soft. Some may have leaves that dry out or slightly blacken – this just means they’re done.

Serve over the rice and enjoy!

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Lemony Shredded Raw Brussels Sprouts

I love Brussels sprouts so much. Just so much. They’re probably the most delicious vegetable out there. I had previously sung their praises in the midst of my Thanksgiving cooking frenzy when I coated them with white wine and honey (right?!?) but this dish is similarly delish and doesn’t require actually cooking the Brussels sprouts, so that’s a win now that we’re off vacation and back at work (read: less time, bigger appetites).

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It’s so easy and works as a light and healthy side dish to almost any meal.

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What You Need: 

  • 3 cups Brussels sprouts, with stems chopped off, and halved
  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice (or lemon juice from the convenient lemon juice container you can buy in the produce aisle…)
  • About 1 tsp salt and 1 tsp pepper

What You Do:

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Place the Brussels sprouts in a food processor and pulse gently until they are roughly chopped, similar to cabbage in cole slaw.

Place chopped up Brussels sprouts in a large bowl and add oil, lemon juice, salt and pepper, stirring well to mix

Now it’s ready to serve! Enjoy alongside basically any main dish.

Pro Tip: As seen on the right, this light and lemony dish is especially great served alongside any white fish – like haddock, for instance! Need inspiration? Get my recipe for haddock baked in spicy Cajun tomato sauce here.

Thanksgiving Dish Day 3: White Wine Honeyed Brussels Sprouts Over Quinoa

There are some things you’re confronted with as a child that, despite your small stature, are non-negotiable. You will gladly sit at the table all night long, relinquish dessert rights, resign yourself to missing your favorite cartoon, get sent to bed early – all in the name of avoiding eating a vegetable (usually green, usually slightly slimy and usually exuding a questionable odor).

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Did I ever think I would like – and look forward to – eating Brussels Sprouts? No way. Did my parents? That’s an even bigger “no way.”

I was always “a picky eater” (my mother’s words) – particular about my meals and mostly partial to sugar-laden foods and non-green stuff. But I was a kid. And I grew out of it – thank goodness too because honestly, green stuff is amazing.

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Brussels Sprouts are like tiny cabbages (but sweeter) that become packed full of the flavors they’re cooked with, and they develop a delicious crispiness when pan-fried that makes them almost more like (yes I’m going there) a snack.

It’s not surprising that kids don’t like these, but it’s probably based on appearance and, also, keeping up appearances, because you can’t just GIVE IN and admit to your parents that you like something right? I hope to raise a child who does, but it’s not likely considering how many times my mother wished that I would have a kid someday just as picky as myself.

I wish I could go back in time and see what my 9-year-old self would think of these bad boys, but definitely let me know how this recipe goes over! My 31-year-old self couldn’t get enough of them, and they’re a great addition to any Thanksgiving spread.

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What You Need:

  • 1 cup red quinoa, cooked according to package directions
  • 2 cups Brussels Sprouts with the hard stems sliced off and any bad outer leaves pulled off
  • 2 tbsp olive oil, divided
  • 2 tbsp honey, warmed so it’s loose and will mix easily
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup white wine

What You Do:

In a large bowl that has lots of extra room to stir the Brussels Sprouts without losing any over the side, mix the Brussels Sprouts with 1 tbsp olive oil, the honey, salt and pepper, until the Brussels are covered well.

Warm the remaining 1 tbsp olive oil in a large skillet on medium heat.

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Pour Brussels Sprouts into the skillet – they should sizzle in the heated oil.

Stir around, gently cooking all sides of the Brussels.

Once Brussels are warm and well-mixed in the pan, add the wine, and stir continuously until the liquid burns off.

Now they’re ready to serve! Pile over a bed of the quinoa and enjoy!

Pro Tip: For a fuller meal, add cooked sweet potato, squash or diced cooked chicken to the quinoa with some cooked onions and/or peppers.