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Roasted Brussel Sprouts with Quinoa and Cranberries

Method


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.

Rapunzel Products


401925 Quinoa white, HAND IN HAND
209020 Pecan nuts, HAND IN HAND
313200 Cranberries
1000695 Olive oil extra virgin
1400880 Coconut blossom syrup
170100 Tahini (sesame butter)
1400025 Maple syrup grade A
1050430 Aceto Balsamico di Modena I.G.P. (Rustico)
1200135 Atlantic sea salt fine
HAND IN HAND

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