Brussel Sprouts

Before you disregard this post because of the title, please let me explain why this recipe will be delicious and NOT disgusting. I know, brussel sprouts get a bad wrap. Growing up, you learn you're "supposed" to hate them. When you finally do try them, they've only been steamed and taste like garbage. I know, I get it, I've been there. But, brussel sprouts were begging me to give them a second chance. "Please! Try us a different way! We swear you'll like us!" I caved in and tried, and I haven't looked back since. Last night I tried out this recipe, and let's just say, there were no left overs.

I will say that this recipe isn't very technical. It's more of a take it as you go, feel it out recipe. You'll find there aren't exact measurements in the ingredients, and that's ok. Adjust as you see fit!

Quinoa with Brussel Sprouts

Ingredients
- brussel sprouts (halved)
- cooked quinoa (see note below)
- red onion chopped
- extra virgin olive oil
- butter
- balsamic vinegar
- seasonings (salt, pepper, and garlic powder)
- shredded Parmesan

*To cook quinoa, always do two parts liquid to one part quinoa (1 cup liquid if 1/2 cup quinoa) Liquid can be water, but I prefer chicken/vegetable stock for more flavor. Bring quinoa to a boil in the liquid, then simmer for about 20 minutes. Quinoa should "puff" out and look almost like cous cous.

Directions
- Heat equal parts oil and butter (not too much, about a tablespoon) over medium heat. Place brussel sprouts flat side down and let cook for about 5 to 7 minutes. The mixture of butter and oil will prevent the brussel sprouts from burning. Once they're nicely browned, take off heat and season with salt, pepper, and garlic powder (optional).
-Add equal parts oil and butter again to pan. Stir to pick up brown bits left by brussel sprouts. Add in onion and saute until slightly browned.
-Add in balsamic vinegar (about 2 tablespoons) and stir until onions are completely coated. Keep on the heat until mixture begins to thicken, and then turn heat off.
-Add in brussel sprouts and toss until evenly coated. Add in quinoa and mix until coated. Season with salt and pepper.
-Top with freshly grated Parmesan cheese (optional)

This is a great vegetarian dinner recipe that's really filling! I suppose if you wanted to add a bit of meat, prosciutto would work wonderfully!