Oven Roasted Brussels Sprouts with Bacon, Chestnuts & Quinoa

May 14, 2017
0 Ratings
Photo by Justina
  • Serves 4
Author Notes

I’ve added to my favourite vegetable some bacon, sweet chestnuts and quinoa, to create a flavoursome superfood meal. —Justina

What You'll Need
  • 200 grams brussels sprouts
  • 1 cup quinoa, uncooked
  • 100 grams whole chestnuts
  • 6 thick smoked bacon rashers, cubed
  • 2 organic gluten-free stock cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 pinch salt
  • 1 pinch pepper
  • 1 handful fresh parsley
  1. Rinse and prepare the Brussel sprouts by removing the first few layers (if necessary) and using a knife to make two slight indents in the bottom of each sprout to produce an 'x'.
  2. Sprinkle on a little sea salt, pepper and oil over the Brussels sprouts and place in a tray and in the oven for approximately twenty minutes or until tender and golden in places.
  3. Fry the bacon and set aside.
  4. Add the cooked quinoa to the Brussels sprouts and carefully mix together. Add a bit more salt and pepper, if needed
  5. Add the bacon, chestnuts and parsley to the quinoa and sprouts and serve.

See what other Food52ers are saying.

2 Reviews

liliana February 9, 2022
This recipe needs serious modification
Jean April 12, 2019
I am confused by the instructions for the quinoa. The ingredient list calls for 1 c uncooked. The instructions say add the cooked quinoa without saying anything about cooking it. Since quinoa nearly triples when cooked, I'd like to know the intent. Thanks.