Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts
with Quinoa, Ricotta & Pistachios
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
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.
We will send you:
- 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)
Contains: Milk, Mustard, Pistachios
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
6 g
Sodium
1050 mg
Total Carb
103 g
Sugars
24 g
Protein
21 g
Fibre
18 g
Preparation
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.
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.
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.
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.
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, ¼ of the vinaigrette, the remaining mint and a generous drizzle of olive oil.
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!
