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Honey-Roasted Sprouts with Lentil-Quinoa Pilaf
Ingredients
  • subheading: For the Brussels sprouts:
  • 2 ¼ pounds Brussels sprouts, trimmed and halved
  • 1 to 2 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons honey or maple syrup
  • subheading: For the pilaf:
  • 1 cup dried green lentils, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 2 cups red or white quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • subheading: For serving:
  • ½ cup fresh cilantro leaves
  • ½ cup fresh mint leaves
  • ⅓ cup hazelnuts, toasted and coarsely chopped
Steps
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