Garlic Roasted Brussel Sprouts on a Bed of Quinoa

Garlic Roasted Brussel Sprouts on a Bed of Quinoa
Side of Korma Creamed Peas

DID YOU KNOW....One cup of Brussels sprouts contains four grams of fiber, which can aid in digestion, prevent constipation, maintain low blood sugar and check overeating.


1 1/2 pounds Brussels sprouts, ends trimmed and leaves removed.
I like usually slice each sprout in half, then cut a slit down the middle to ensure tenderness.

1 teaspoon sea salt

1/2 teaspoon freshly ground peppercorn medley

1 tablespoon of omega 3 flax oil

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 10 minutes for even browning. Reduce heat when necessary to prevent burning.
   

Refer to link below for quinoa recipe. I just simply reheated the left overs and placed them under the roasted brussel sprouts.

http://adoriastastycreations.blogspot.com/2012/02/ginger-carrot-soup-quinoa-salad.html

Side is optional:

Peas with Korma Simmer Sauce

Seeds of Change makes an amazing sauce with coconut and cream.

1 can of peas

4 table spoons of Korma sauce

A contents to a sauce pan on low heat. Stir occasionally.

How to Select

Choose firm, compact, bright green brussels sprouts heads.
Buy on stalk when possible.

How to Store

Refrigerate brussels sprouts in plastic bag up to 1 week.

Nutrition Benefits

Low fat; saturated fat free; very low sodium; cholesterol free; low calorie; good source of dietary fiber; high in vitamin C; good source of folate