Next Level Roasted Veggies

Enjoy this hearty, crunchy and savory dish featuring cruciferous vegetables that contain a phytochemical called isothiocyanates which are thought to reduce the risk of cancer and chronic diseases and help enhance detoxification. The dish also has a good amount of fiber that can aid digestion and support healthy gut bacteria.

Ingredients:

• 2 lbs brussels sprouts, cauliflower and/or broccoli (singular or in any combination)
• 4 tbsp of olive oil
• ¾ cup sliced almonds
• ¼ cup quinoa
• ½ tsp salt
• 2 minced shallots
• 4 chopped scallions
• ½ cup chopped parsley
• 2 tsp red wine vinegar
• 2 ounces of ricotta salata or feta cheese

Directions:

• Preheat oven to 425F
• Clean, cut and trim the brussels sprouts, cauliflower and/or broccoli
• Toss in 1 tbsp of olive oil. Season with salt & pepper. Place on a parchment paper lined backing sheet and roast at 425F for 15-20 mins
• In a pan, add 1 tbsp olive oil, heat to medium then add quinoa (does not need to be pre-cooked), almonds and salt
• Toast until golden brown and set aside
• To a large bowl, add remaining 2 tbsp olive oil, 2 tsp red wine vinegar and whisk together then gently fold in sliced shallots, scallions, parsley, cheese and toasted quinoa-almond mixture. Then add the brussels sprouts, gently mix everything together.