Cooked - Next Level Roasted Veggies - New Recipe

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Next Level Roasted Veggies

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1

2lbs Brussels Sprouts

4 Tbsp olive oil

¾ cup sliced almonds

¼ Quinoa

½ tsp salt

2 minced shallot

4 to 6 jarred Calabrian chili peppers chopped

4 chopped scallions

½ cup of chopped parsley

2 tsp sherry vin

2 ounces ricotta salata or feta

Preheat oven to 425F
Clean the Brussels sprouts, & cut in half
Toss in 1 tbsp of olive oil. Season with salt & pepper. Place on a parchment lined baking sheet & roasted at 425F for 15-20 minutes
Add 1 tbsp olive oil to a pan, heat to medium then add quinoa, almonds & salt. Toast til golden brown. Remove from heat and set aside.
To large bowl add remaining 2 Tbsp olive oil, 2 tsp sherry vin, and whisk together. Then gently fold in sliced shallots, scallions, parsley, Calabrian chili peppers, ricotta salata & quinoa mixture .
Add the roasted Brussels sprouts. Gently mix everything together, and plate!

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