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all recipes
Main Dishes
Roasted Brussel Sprouts with Quinoa and Cranberries
Details
15 min
35 min
vegan
print
Wilhelm Studio
Ingredients
250 g quinoa white
500 g brussel sprouts
2 red onions, sliced in wedges
2 tbs olive oil extra virgin
1 ½
Rapunzel Aceto Balsamico di Modena I.G.P. (Rustico)
Rapunzel atlantic sea salt fine
Rapunzel coconut palm syrup
or
Rapunzel maple syrup grade A
50 g
Rapunzel pecan nuts
50 g
Rapunzel cranberries
For the dressing:
6 tbs
Rapunzel olive oil extra virgin
2 tbs fresh squeezed lemonjuice
Rapunzel Tahini (sesame butter)
1 TL mustard, fine
1 tbs
Rapunzel coconut palm syrup
for taste:
Rapunzel Atlantic sea salt fine
fresh grounded pepper
Details
15 min
35 min
vegan
print
Wilhelm Studio
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.
Roasted Brussel Sprouts with Quinoa and Cranberries
Ingredients
250 g quinoa white
500 g brussel sprouts
2 red onions, sliced in wedges
2 tbs olive oil extra virgin
1 ½
Rapunzel Aceto Balsamico di Modena I.G.P. (Rustico)
Rapunzel atlantic sea salt fine
Rapunzel coconut palm syrup
or
Rapunzel maple syrup grade A
50 g
Rapunzel pecan nuts
50 g
Rapunzel cranberries
For the dressing:
6 tbs
Rapunzel olive oil extra virgin
2 tbs fresh squeezed lemonjuice
Rapunzel Tahini (sesame butter)
1 TL mustard, fine
1 tbs
Rapunzel coconut palm syrup
for taste:
Rapunzel Atlantic sea salt fine
fresh grounded pepper
Details
15 min
35 min
vegan
print
Wilhelm Studio
Roasted Brussel Sprouts with Quinoa and Cranberries
Rapunzel Products
Quinoa white HAND IN HAND
Pecan nuts halves HAND IN HAND
Cranberries
Olive oil extra virgin
Coconut blossom syrup
Tahini (sesame butter)
Maple syrup grade A
Aceto Balsamico di Modena I.G.P., Rustico
Atlantic sea salt fine
HAND IN HAND
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