How did I get here? How did I get to the place where I am suddenly adding Brussels Sprouts to recipes and sharing them? How?! I always hated these little veggies. No more, people, no more!
Ladies and gentlemen, let me introduce you to the latest in Brussels Sprout perfection! This Roasted Brussels Sprout, Quinoa and Brown Rice Salad is the new “it” salad–or at least that is what we will tell our dinner guests as they are just wowed by our taste for something different, something like never before. Ok, too much? Yea, I get a little carried away at times, but I really do think this salad is one of those that just has a lot of flair.
First off, let me tell you about my obsession with golden raisins. They are my new everything. And not just any golden raisins, Trader Joe’s golden raisins. They are the best I have ever had. Juicy, plump little bits of perfection. I have been adding them to salads, on top of pancakes, oatmeal and baked goods. Needless to say, when all my recipes start having these, remember you were warned! Ha.
The combination of roasted brussels, golden raisins and pecans is what I love the most about this salad. A little crunch, chew and crispiness all in one bite. The rice and quinoa offer a bit of density to the salad. You could certainly opt for one or the other, but when I first made this salad, I only had a combo of the two and wasn’t int he mood to separate them. Do what you will, I am pretty sure either is great.
This salad serves as a great side to some grilled chicken or eat it as a full meal. Either way, it’s a keeper in my recipe book!
Roasted Brussels Sprout, Quinoa and Brown Rice Salad
- 2 lbs. Brussels sprouts halved and ends removed
- 1 c quinoa/brown rice mix cooked
- 2/3 c pecan halves
- 1/2 c golden raisins
- 3-4 T olive oil
- 1-2 garlic cloves minced
- 1 tsp ground mustard
- Sea Salt and pepper to taste
- Preheat oven to 425°F.
- In a medium bowl, toss sprouts in 1-2 T olive oil to coat evenly. Spread over parchment lined baking sheet.
- Bake for 20-25 minutes or until browned and soft.
- When Brussels sprouts are done, combine with all other ingredients in a medium bowl and toss well to combine. Add sea salt and pepper to taste.
- Serve warm or chilled.