“Broasted” Baby Brussels Sprouts (with Quinoa)

While shopping in the Farmers’ Market last week, I spotted some baby Brussels sprouts in a net bag. I bought them and planned on steaming them. Then, on the way out of the market, I saw some crispy-looking Brussels sprouts at one of the food stands. I asked the counterman if they were roasted and he said yes. Precooked? I asked. “No,” he answered,  “just in the oven or on the grill.” I couldn’t wait to get home and make my own, which I did, combining them with quinoa (keen-wa) for a delicious dish. (Since quinoa is high in protein, I used it as my entree.) First I baked them in the oven and then put them on broil for a couple of minutes, so they are roasted and broiled, or “broasted.”

Since the quinoa seems to overshadow the Brussels sprouts, I have also included a photo (at the end of the recipe) of these broasted “baby cabbages.”

Utensils: Cutting board & knife, colander or strainer, oven pan, large spoon for turning the sprouts; measuring cup & pot for quinoa
Prep. Time: About 15 minutes
Cooking Time: About 20 minutes for quinoa and 10 minutes for Brussels sprouts
Categories: vegan, gluten-free, sugar & can be salt-free


2 cups baby Brussels sprouts (You can also use regular sized sprouts, but the preparation is a little different)
2 Tbl. olive or macadamia nut oil (plus a little for the baking pan and perhaps after the dish is cooked)
herbs of your choice (I used Herbamare which does have some salt in it)
one cup quinoa, rinsed well in a strainer (I used tri-colored, organic quinoa)
2 cups water or soup stock
one carrot, grated
one cup chopped cauliflower (optional) or other veggie of choice, ex. bell pepper


1. Preheat oven to about 400 degrees F. Wash, trim and make an X in the base of each Brussels sprout. If using the regular size sprouts, cut in half lengthwise and score the base with a small knife.) Toss with oil and herbs & place on baking pan.

2. While waiting for the oven to reach 400 degrees, rinse the quinoa thoroughly in a strainer to remove bitterness in cooking. Place in 2 cups water or stock and bring to a boil. Lower heat, stir, and cook until all water is absorbed, about 15-20 minutes.

3. Once the quinoa has started cooking & the oven is hot, place Brussels sprouts on a lightly oiled pan or parchment paper and bake until the sprouts start to look crispy, about 15 minutes. Change to broil and broil for about 2 minutes.

4. While watching the sprouts & quinoa, grate the carrot and set aside. If using the cauliflower, you may add it to the quinoa when it is partially cooked, so the cauliflower will cook in the same pot. (Also feel free to add onions, peppers, or other veggies of choice.)

5. When the Brussels sprouts are crispy, remove and add to the pot of quinoa (with cauliflower.) Add carrots. Toss gently, adding a little more oil and herbs if needed. Place in an attractive bowl and serve hot. The colors of the sprouts, the quinoa, the carrots,and the cauliflower make an attractive dish, So would the addition of red bell peppers and scallions. Add what you like!

Variation: Feel free to use a different grain, such as brown rice, kasha, or regular (off white-) quinoa

Broasted Brussels sprouts before being added to the quinoa

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