Brussels Sprouts were never a favorite vegetable of Jim, until I made him these with bacon. Mmmm... everything is better with Bacon. But is it? This Plated dinner with maple brussels sprouts were both simple and delicious... and you know what else? They lacked bacon and were MUCH healthier than what I usually prepare.
This is what came in my Plated box for the Skirt Steak with Creamy Quinoa and Maple Brussels Sprouts.
1 pound Brussels sprouts
1 Tablespoon maple syrup
1/3 cup quinoa
1/2 yellow onion
1 packet butter
1/4 teaspoon chicken base
10 ounces skirt steak
1/4 cup ricotta
Because I didn't cook this dinner until five days after receiving my Plated shipment, the ricotta wasn't as fresh so I replaced it with cottage cheese in this recipe.
The first step is to preheat the oven to 400 degrees. Wash the brussels sprouts, trim roots, and cut into quarters through roots. Place on a baking sheet and drizzle over maple syrup, 1 tablespoon olive oil, salt, and pepper. Toss to coat, and spread in an even layer. Roast until golden brown, about 20 minutes, turning halfway through.
In a measuring cup, whisk together chicken base with 1/2 cup water. Add chicken base to mixture to quinoa in pan and bring to a simmer. Cover, reduce heat to low, and cook until all liquid has evaporated, about 8-10 minutes. Remove pan from heat and set aside, still covered.
To finish the quinoa, add ricotta (or cottage cheese in my case) and stir to combine. Taste and add salt and pepper as needed.
This dinner for two took me about 30 minutes to prepare and is 720 calories per serving. If you want to check and see if Plated is delivering to your area, click through here for a zip code check.