• Get up to 18 FREE meals across your first 4 baskets! New clients only.

    Redeem Offer
Honey glazed sweet potatoes charred brussels sprouts - Extra large standard

Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts

with Quinoa, Ricotta & Pistachios

730 cals

20 mins

Description

Pistachios, mint and tiny dots of red quinoa give this dish such an artful pop, we like to think of it as pop art! Onto the canvas of soft grains, you’ll be adding bright colours and soft crunch from Brussels sprouts and sweet potatoes, roasted to get those irresistibly caramelized edges. Then plunk on a few dollops of creamy ricotta cheese to contrast with the flavours of honey, mint and poppy seed in this meatless masterpiece.

Contains:

Milk, Mustard, Pistachios

Ingredients

for 2 servings

(Double for 4 portions)

  • 450g Sweet potatoes

  • 200g Brussels sprouts

  • 1 Bunch of mint

  • 1 Scallion

  • 60ml Sweet, Savoury Honey-Dijon vinaigrette

  • 25g Chopped pistachios

  • 95g Red quinoa

  • 7g Honey

  • 60g Ricotta

  • 10.5g Go Poppy spices (poppy seeds, salt)

Nutrition

Total fat

30g

Saturated Fat

6g

Sodium

1050mg

Total carbs

103g

Sugar

24g

Protein

21g

Fibres

18g

Recipe Instructions

Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to 450°F. Halve the Brussels sprouts (quarter if large). Medium-dice the sweet potatoes. Thinly slice the scallion, separating the white bottom and green top. Pick the mint leaves off the stems; roughly chop the leaves.
Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts - Step #2 Roast the vegetables
Step 2: Roast the vegetables
On a lined sheet pan, toss the sweet potatoes with a drizzle of oil and S&P. Roast, 6 min., until beginning to soften. Remove from the oven and add the Brussels sprouts, a drizzle of oil, ½ the spices and S&P; toss well. Roast, stirring halfway, 14 to 18 min., until the vegetables are golden brown and tender.
Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts - Step #3 Cook the quinoa
Step 3: Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts - Step #4 Toast the pistachios
Step 4: Toast the pistachios
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Toast the pistachios, stirring frequently, 2 to 3 min., until golden brown. Transfer to a cutting board and season with S&P. Once cool enough, roughly chop.
Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts - Step #5 Make the nut garnish & dress the vegetables
Step 5: Make the nut garnish & dress the vegetables
In a small bowl, combine the pistachios, ½ the mint, 2 tbsp olive oil (double for 4 portions) and a pinch of S&P. In a medium bowl, combine the roasted vegetables, honey, ÂĽ of the vinaigrette, the remaining mint and a generous drizzle of olive oil.
Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts - Step #6 Finish & serve
Step 6: Finish & serve
To the pot of quinoa, add ⅓ of the remaining vinaigrette, a generous drizzle of olive oil, the white bottom of the scallion, remaining spices and S&P; stir well. Divide the quinoa between your plates. Top with the vegetables and cheese. Garnish with the remaining vinaigrette, the green top of the scallion and nut garnish. Bon appétit!