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Roasted Brussels Sprouts with Crispy Quinoa Crumbs

Wendy Polisi
  • 35 minutes
  • Serves 6

INGREDIENTS

1 lb

Brussels sprouts

1 tbsp

Dijon mustard

1 tsp

Worcestershire sauce

1/2 cup

Quinoa, cooked

1/2 cup

Quinoa flakes

1/2 tsp

Black pepper, fresh ground

1/2 tsp

Caraway seeds

1/2 tsp

Sea salt

3 tbsp

Olive oil, extra virgin

1/4 cup

Walnuts

1 tablespoon unsalted butter or Earth Balance