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Roasted Brussels Sprouts with a Feta Quinoa Gratin
Roasted Brussels sprouts get a facelift in this easy to execute, flavorful side dish makeover! Brussels sprouts roasted together with sweet shallots and toasted fennel is topped with a gratin made with feta cheese and hearty brown rice and quinoa.
Prep Time: 8 minutes
Cooking Time: 25 minutes 
Serves: 6 – 8
Yield: 6 cups
Ingredients
- 1 (5-ounce) container Frigo® Crumbled Feta Cheese
- 1 cup Frigo® Shredded Parmesan Cheese
- 1 (8 ½-ounce) package quinoa and brown rice with garlic
- *90 second microwave pouch, uncooked
- 1 lemon, juice and zest
- 1 tablespoon brown sugar
- 3 tablespoons unsalted butter, room temperature, divided
- 1 pound Brussels sprouts, ends trimmed and cut in half
- 5 large (4 ounces) shallots, thinly sliced
- 2 tablespoons fennel seed
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Directions
Preheat the oven to 400°F.
In a medium-sized mixing bowl, toss together the Frigo® Crumbled Feta Cheese, Frigo® Shredded Parmesan Cheese, the package of unheated quinoa and brown rice with garlic, lemon juice and zest, brown sugar, and 1 tablespoon butter. Reserve to side.
Heat a small stockpot with water to a boil on high and blanch the Brussels sprouts until fork tender, about 6 minutes.
Meanwhile, in a large cast-iron skillet or oven safe sauté pan, heat remaining butter and sauté the shallots, fennel seed, salt, and pepper on medium-low heat until translucent, about 7 minutes. When Brussel sprouts are fork tender, drain, toss with the shallots, and remove from heat.
Scoop into an 8-inch by 8-inch greased baking dish and top with the cheese and quinoa mixture.
Bake until the cheese begins to melt, about 15 minutes, and then turn broiler to high and brown the cheese for 2 minutes.
Serve warm.
