Alfredo Roasted Brussels Bowl (Print Version)
Roasted Brussels sprouts and creamy Alfredo on quinoa, topped with toasted almonds for satisfying comfort.
# What You’ll Need:
→ 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)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss Brussels sprouts with olive oil, salt, and black pepper. Arrange on the baking sheet in a single layer and roast for 22 to 25 minutes, flipping halfway through, until golden and crisp.
03 - While Brussels sprouts roast, combine quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes 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 - Stir in heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in grated Parmesan cheese and ground nutmeg until smooth. Season with salt and pepper.
06 - Add roasted Brussels sprouts to the Alfredo sauce and toss gently to coat.
07 - Divide cooked quinoa among serving bowls. Top with Alfredo Brussels sprouts.
08 - Sprinkle toasted sliced almonds, fresh parsley, and extra Parmesan cheese over each bowl. Serve while warm.
# Additional Tips::
01 -
- Vegetarian and gluten-free option for a hearty main
- Crispy Brussels sprouts paired with rich Alfredo sauce
02 -
- For vegan version use plant-based butter, cream, and Parmesan
- Contains milk and tree nuts: check labels if you have allergies
03 -
- Roast sprouts until edges are deep golden for maximum crispiness
- Prepare quinoa ahead to streamline busy weeknights