# Components:
→ Vegetables
01 - 1 1/2 pounds Brussels sprouts, trimmed and halved
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Grains
05 - 1 cup quinoa, rinsed
06 - 2 cups water or vegetable broth
→ Alfredo Sauce
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1 cup grated Parmesan cheese
11 - 1/4 teaspoon ground nutmeg
12 - Salt and pepper to taste
→ Toppings
13 - 1/4 cup sliced almonds, toasted
14 - 2 tablespoons fresh parsley, chopped
15 - 1/4 cup grated Parmesan cheese (optional, for garnish)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine Brussels sprouts with olive oil, salt, and black pepper in a mixing bowl. Arrange in a single layer on the prepared baking sheet. Roast for 22 to 25 minutes, turning halfway through, until golden and crisp.
03 - While sprouts are roasting, combine quinoa and water or vegetable broth in a saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in heavy cream and heat to a gentle simmer. Lower the heat and whisk in Parmesan cheese and nutmeg until smooth. Season with salt and pepper.
06 - Add the roasted Brussels sprouts to the Alfredo sauce and toss to coat evenly.
07 - Divide quinoa into serving bowls. Top with Alfredo Brussels sprouts. Sprinkle with toasted almonds, chopped parsley, and optional extra Parmesan cheese.
08 - Serve immediately while warm.
