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Brussels Sprout, Hazelnut, Zucchini, Vegan Parmesan And Quinoa Bake

Yields5 ServingsTotal Time50 mins

For this recipe, you need an oven-safe skillet or saute pan. We roast Brussels sprouts, hazelnuts, zucchini and quinoa, with vegan parmesan for flavor.
One oven-proof skillet or pan required.

recipe image

 ½ cup dry quinoa
 1 cup vegetable stock
 Salt and pepper
 20 Brussels sprouts, halved
 2 zucchini, sliced into rounds
 ½ cup chopped hazelnuts
 4 Tbsp olive oil
 Salt and pepper
 2 Tbsp vegan parmesan cheese
1

Preheat the oven to 400 degrees Fahrenheit

2

Place an oven-proof skillet or saute pan over a medium heat and add the quinoa, stock, salt and pepper. Cover and simmer until the quinoa is tender and the water has evaporated

3

Add the Brussels sprout halves, zucchini and hazelnuts to the pan with the quinoa, stir to combine

4

Drizzle the olive oil, salt, pepper and vegan parmesan over the quinoa and vegetables

5

Roast the dish in the oven for about 20 minutes or until the Brussels sprouts are golden and beginning to soften but still with a little “bite”

6

Serve hot, warm or cold

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories288
% Daily Value *
Total Fat 20g26%
Total Carbohydrate 22.8g9%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.