tarragon roasted brussels sprouts with quinoa

My aunt sent me a big box of goodies for Christmas, and it included a bag of dried tarragon.  I don't normally cook with tarragon, but I do love the flavor it adds to dishes.  Especially dishes with vinegar!  This warm concoction is very simple, easy, and filling.  And it can be a one dish wonder since it has a grain, a vegetable and a protein!

2 lbs brussels sprouts
1/4 cup white wine vinegar
2 T dried tarragon
2 T olive oil
2 t salt
2 t pepper
2 cloves minced garlic
2 t cayenne
1/4 cup toasted walnuts (or pine nuts, pecans, pistachios, etc.)

1 cup quinoa
2 cups water
serves 4

Wash, trim and cut the brussels sprouts into quarters.  Whisk together the vinegar, oil, salt, and pepper with the tarragon.

Toss brussels sprouts and garlic together in the tarragon vinaigrette.  Spread on a lipped pan and roast in the oven for 25 minutes at 400 degrees.  I always put down foil first for an easy clean up.

While the brussels are roasting, cook quinoa on stovetop.  Add two cups of water to one cup of quinoa, bring to a boil, turn to simmer and cover for 12 minutes.  Toast your walnuts (or other nut) with a teaspoon of olive oil in a pan over medium heat.  Toast until fragrant, about 7 minutes.

When quinoa and the brussels are finished, toss with the walnuts.  Drizzle an additional tablespoon of olive oil and tablespoon of white wine vinegar, and sprinkle on cayenne.  Salt and pepper to taste.  Serve while still warm, and enjoy!

Simple and delicious.