Recipe: Honey-Roasted Sprouts with Lentil-Quinoa Pilaf

Recipe: Honey-Roasted Sprouts with Lentil-Quinoa Pilaf

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Hetty McKinnon
Oct 9, 2017
(Image credit: Luisa Brimble)

Brussels sprouts and honey might not be the most obvious pairing, but once you've tasted this spunky little food combo, you will not look back! The sweetness of the honey perfectly tempers the mustardy undertones of the sprouts. Combined with this nourishing, spiced quinoa and lentil pilaf, this is a hearty salad bowl you will crave time and time again.

This dish is all the proof you need that Brussels sprouts are popular again for a reason. Here, they're roasted until the centers are tender and leaves crisp up and then get tossed with honey (no smoke detector here!). Serve them over a bed of intensely fragrant lentil-quinoa pilaf and let the smell of cinnamon, cumin, and turmeric balance out the sweet, mustardy bite of the sprouts. The leftovers are the veggie-packed lunch you've been dreaming of!

Honey Roasted Sprouts with Lentil-Quinoa Pilaf

Serves 4 to 6

  • For the Brussels sprouts:
  • 2 1/4 pounds

    Brussels sprouts, trimmed and halved

  • 1 to 2 tablespoons

    extra-virgin olive oil

  • Salt

  • Freshly ground black pepper

  • 2 tablespoons

    honey or maple syrup

  • For the pilaf:
  • 1 cup

    dried green lentils, rinsed

  • 2 tablespoons

    extra-virgin olive oil

  • 1

    medium onion, finely chopped

  • 1

    clove garlic, finely chopped

  • 2 teaspoons

    ground cumin

  • 2 teaspoons

    ground coriander

  • 1/2 teaspoon

    ground cinnamon

  • 1/2 teaspoon

    ground turmeric

  • 2 cups

    red or white quinoa, rinsed

  • 2 cups

    low-sodium vegetable broth

  • For serving:
  • 1/2 cup

    fresh cilantro leaves

  • 1/2 cup

    fresh mint leaves

  • 1/3 cup

    hazelnuts, toasted and coarsely chopped

Make the Brussels sprouts: Arrange a rack in the middle of the oven and heat to 400°F.

Place the Brussels sprouts on a rimmed baking sheet, drizzle with the olive oil, and season with salt and pepper. Spread into an even layer. Roast until tender and golden-brown, 25 to 30 minutes. Remove from the oven and immediately drizzle with the honey. Meanwhile, cook the lentils and quinoa.

Make the pilaf: Bring a large saucepan of salted water to a boil over medium heat. Add the lentils and simmer until tender, 20 to 25 minutes. Drain.

Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and garlic and sauté until softened. Add the cumin, coriander, cinnamon, and turmeric, and cook until fragrant, about 30 seconds. Add the quinoa and stir to coat the grains in the spices. Add the broth, cover, and cook until the broth is absorbed and the quinoa is translucent, about 20 minutes. Remove from the heat and let sit for 5 minutes for the grains to fluff up. Add the lentils and gently fluff with a fork or chopsticks.

To serve, pile the pilaf onto a large platter, top with the honey-roasted Brussels sprouts, and scatter over the herbs and hazelnuts.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reprinted with permission from PNeighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad by Hetty McKinnon, copyright (c) 2017. Roost Books, an imprint of Shambhala Publications, Inc.

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