Crispy Ranch & Lemon Roasted Sprouts

 

1½ lbs Brussels sprouts

⅓ cup oil olive oil

3 tsp. ranch seasoning powder

1 tsp. salt

½ tsp. ground pepper

½ tsp garlic powder

⅛ tsp. red pepper flakes

½ tsp. zest of lemon

3 tsp. fresh lemon juice

⅓ cup sliced almonds

¼ cup grated parmesan cheese

 

Preheat oven to 400°F.

Cut off the hard ends of the brussels sprouts. Remove any yellow outer leaves.

Cut in half. Rinse under cold water. Drain and dry well on a kitchen towel.

In a large mixing bowl, whisk together oil, ranch powder, salt, pepper, red pepper flakes, garlic powder, lemon zest, and lemon juice.

Add in Brussels sprouts. Using your hands, toss and coat the sprouts well in the seasoned oil mixture.

Transfer to 2 large baking sheets, with parchment paper. Oil the parchment paper well with vegetable oil. Place facing the cut side down on the sheet about 1½-2 inches apart. Discard any fallen out leaves.

Bake in oven 18-25 minutes.

With 5 minutes remaining, add the almonds.

Remove from oven and sprinkle with grated parmesan cheese and salt.

This recipe can be found here.

Favorite Quinoa Salad

 

1 cup uncooked quinoa

2 cups water

1 can (15 ounces) chickpeas, rinsed

1 medium cucumber, chopped

1 medium red bell pepper, chopped

¾ cup chopped red onion

¼ cup olive oil

¼ cup lemon juice

1 Tbsp. red wine vinegar

2 cloves garlic, pressed or minced

½ tsp. fine sea salt

Freshly ground black pepper

 

Cook quinoa in 2 cups water.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

This recipe can be found here.