DE  |  FR  |  IT
all recipes Main Dishes


Roasted Brussel Sprouts with Quinoa and Cranberries


Preheat the oven to 200 degrees. Lay out a baking sheet with parchment paper. Cook the quinoa after the package leaflet and set aside.

Put the brussels sprouts and the onion slices in a bowl and mix it with olive oil, balsamic vinegar, coconut blossom syrup and with salt and pepper. Put the ingredients on the baking sheet and bake for about 35 minutes until the brussels sprouts are through. Put the pecan nuts in the oven for the last 5-10 minutes.

Meanwhile, prepare the dressing with olive oil, lemon juice, tahin, mustard, coconut blossom syrup, salt and pepper. As soon as the the brussels sprouts are ready mix them with the quinoa, cranberries and the dressing in a bowl. Enjoy hot or cold as a salad.


Fair trade and organic farming are central for Rapunzel

Foreign Distributors

We distribute our products around the world - our local partners are happy to help you.

Rapunzel Naturkost © 2024 • Imprint & privacy protection privacy settingsPrint version