Crispy Brussels sprouts blend with creamy Alfredo, fluffy quinoa, and toasted almonds for cozy comfort in every bite.
# What You'll Need:
→ Vegetables
01 - 1 1/2 pounds Brussels sprouts, trimmed and halved
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Grains
05 - 1 cup quinoa, rinsed
06 - 2 cups water or vegetable broth
→ Alfredo Sauce
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1 cup grated Parmesan cheese
11 - 1/4 teaspoon ground nutmeg
12 - Salt and pepper, to taste
→ Toppings
13 - 1/4 cup sliced almonds, toasted
14 - 2 tablespoons fresh parsley, chopped
15 - 1/4 cup grated Parmesan cheese, optional for garnish
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Coat Brussels sprouts with olive oil, salt, and black pepper. Arrange evenly on the prepared baking sheet and roast for 22 to 25 minutes, turning halfway, until golden and crisp.
03 - Combine quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
04 - Melt butter in a small saucepan over medium heat. Sauté minced garlic for 1 minute until aromatic.
05 - Add heavy cream to the saucepan and bring to a slight simmer. Lower heat and whisk in Parmesan cheese and nutmeg until sauce is smooth. Season with salt and pepper as necessary.
06 - Add roasted Brussels sprouts to Alfredo sauce, stirring until vegetables are fully coated.
07 - Distribute quinoa evenly among serving bowls. Top each with Brussels sprouts in Alfredo sauce. Finish with toasted almonds, fresh parsley, and additional Parmesan cheese if desired.
08 - Serve immediately while still warm.
