Crispy Brussels Sprouts with Quinoa and Maple Glazed Sweet Potatoes

If you are hosting this holiday season, a mix of indulgent dishes and lighter fare will please everyone at your party. Might I suggest serving Crispy Brussels Sprouts with Quinoa and Maple Glazed Sweet Potatoes? While this side dish is full of superfoods and plant-based protein, the brown butter maple glazed sweet potatoes don’t leave you hanging for that indulgent holiday flavor.

To make this lighter holiday dish, start by preheating the oven to 400° Fahrenheit. Then make the quinoa. Rinse the quinoa under running water while rubbing it between your fingers. In a medium saucepan, heat about one tablespoon of olive oil over medium heat. Toast the quinoa until the water has burned off. Add the broth. Bring to a boil. Reduce the heat and simmer for 15 minutes. Turn off the heat and let sit for at least five minutes or until you are done roasting the sweet potatoes and Brussels sprouts. Fluff the quinoa with a fork.

While the quinoa is cooking, affix the Fresh Prep Slicer/Shredder Attachment to a KitchenAid® Stand Mixer. Insert the 6 millimeter Coarse Shredding Blade. Shred the Brussels sprouts. The Fresh Prep Slicer/Shredder Attachment comes with three different blades, so you can basically use this one tool for all of your slicing/chopping/shredding needs for an entire recipe like this one.

Lay out the shredded Brussels sprouts onto a sheet pan. Toss with the olive oil, garlic, and lemon juice.

Season to taste with salt and pepper.

Bake for about 20 minutes, stirring about every five minutes or until the Brussels sprouts start to get browned and crispy but not burned.

While the quinoa and Brussels sprouts cook, insert the 3 millimeter Slicing Blade. Slice the sweet potatoes.

Lay out the sweet potatoes onto a sheet pan.

Season with salt and pepper. Roast for about 15 minutes or until the sweet potatoes begin to soften.

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While the sweet potatoes are roasting, prepare the brown butter glaze. In a small saucepan over medium heat, melt down the butter until just browned. Add the maple syrup and remove from the heat. Spoon out the glaze onto the sweet potatoes.

Place the sweet potatoes back in the oven and roast for another 10 minutes or until the sweet potatoes start to caramelize or brown.

To make your life easy you can use the Fresh Prep Slicer/Shredder Attachment to shred the Manchego too. I recommend using the 4 millimeter Medium Shredding Blade.

Toss the quinoa, Brussels sprouts, sweet potatoes, lemon juice, and olive oil. Top with the Manchego and lemon zest. Finally, season with salt and pepper to taste. One final note: I recommend serving this dish warm but not hot. The Manchego will keep it’s shredded form, and you will be able to really taste all of the yummy flavors.

The hustle and bustle of the holiday season can be overwhelming, but the good news is this recipe isn’t. It’s simple to make, and your guests will rave about it.

I’d love to see your take on this recipe. Share a pic on social media using #ForTheMaking for a chance to be featured on KitchenAid.

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Crispy Brussels Sprouts with Quinoa and Maple Glazed Sweet Potatoes

Serves 4

INGREDIENTS

Quinoa

1 cup quinoa
2 cups chicken or vegetable broth

Crispy Shredded Brussels Sprouts

2 pounds Brussels Sprouts, shredded
1 tablespoon olive oil
3 cloves garlic, minced
Juice from half a lemon
Salt and pepper to taste

Brown Butter Maple Glazed Sweet Potatoes

4 sweet potatoes, peeled and sliced
Salt and pepper to taste
1/2 cup butter
3 tablespoons maple syrup

Topping

8 ounces Manchego cheese, shredded
2 tablespoons olive oil
Juice from half a lemon
Zest from one lemon
Salt and pepper to taste

DIRECTIONS

Preheat the oven to 400° Fahrenheit.

Quinoa

Rinse the quinoa under running water while rubbing it between your fingers. In a medium saucepan, heat about one tablespoon of olive oil over medium heat. Toast the quinoa until the water has burned off. Add the chicken or vegetable broth. Bring to a boil. Reduce the heat and simmer for 15 minutes. Turn off the heat and let sit for at least five minutes or until you are done roasting the sweet potatoes and Brussels sprouts. Fluff the quinoa with a fork.

Crispy Shredded Brussels Sprouts

While the quinoa is cooking, affix the Fresh Prep Slicer/Shredder Attachment to a KitchenAid® Stand Mixer. Insert the 4 millimeter Medium Shredding Blade. Shred the Brussels sprouts. Lay out the shredded Brussels sprouts onto a sheet pan. Toss with the olive oil, garlic, lemon juice, and salt and pepper. Bake for about 20 minutes stirring about every five minutes or until the Brussels sprouts start to get browned and crispy but not burned.

Brown Butter Maple Glazed Sweet Potatoes

While the quinoa and Brussels sprouts cook, insert the 3 millimeter Slicing Blade. Slice the sweet potatoes. Lay out the sweet potatoes onto a sheet pan. Season with salt and pepper. Roast for about 15 minutes or until the sweet potatoes begin to soften. While the sweet potatoes are roasting, prepare the brown butter glaze. In a small saucepan over medium heat, melt down the butter until just browned. Add the maple syrup and remove from the heat. Spoon out the glaze onto the sweet potatoes. Place the sweet potatoes back in the oven and roast for another 10 minutes or until the sweet potatoes start to caramelize or brown.

Topping

Toss the quinoa, Brussel sprouts, sweet potatoes, lemon juice, and olive oil. Top with the Manchego cheese and lemon zest. Season with salt and pepper to taste.

Print


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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