Quinoa with Roasted Brussels Sprouts and Raisins

I say the words brussels sprouts and my roommates still give me the compulsory gag noise. The miniature-like cabbages tend to have this stigma rooted from childhood that carries over for many people even as their tastes mature into adulthood. However, I find the minute I roast brussels sprouts up in the oven, I can generally reverse people’s preconceived notions.

I’ve never been repulsed by brussels sprouts. I ate a lot more objectionable veggies growing up, like overly bitter dandelion greens and slimy, stewed okra. My mom taught me to expand my palate for all veggies very early on.

I can’t say brussels sprouts were ever a favorite though until I learned to ditch the classic steam in favor of the oven. With a little salt and olive oil, a good crisp on a baking sheet can turn brussels sprouts into an almost sinful, french-fry like delight. Okay, maybe their not quite the greasy indulgence I’m painting, but they’re addicting nonetheless.

Here, I threw them in with some quinoa sweetened with curry and raisins. The amplified cabbagey flavor goes perfectly with this sweetness. If you’re like me, you’ll want to finish it all off with a few drops of hot sauce for the perfect sweet, salty and spicy combo

Quinoa with Roasted Brussels Sprouts and Raisins

Yield: Serves 4


  • -1 cup quinoa
  • -2 cups water
  • -1/3 cup raisins
  • -1 1/2 Tbsp. curry powder
  • -1/2 tsp. salt
  • -1 lb. brussels sprouts
  • -3 large garlic cloves, chopped into large pieces
  • -3 Tbsp. olive oil
  • -Salt and pepper, to taste
  • -Hot sauce, optional


  1. Preheat oven 400F. Toss brussels sprouts and garlic with olive oil on an aluminum foil-lined baking sheet. Season with salt and pepper.
  2. Bake 20-25 minutes, or until brussels sprouts are tender and beginning to brown.
  3. Meanwhile, combine quinoa, water, curry powder, raisins and salt in medium pot. Bring to a boil, then reduce heat to a simmer. Cook until water is absorbed, and quinoa is light and fluffy, 20-30 minutes.
  4. Cut any large brussels sprouts in half. Toss with quinoa. Serve, adding a few dashes of hot sauce, if desired.

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  • Reply
    November 29, 2011 at 6:17 am

    This looks amazing. I love the addition of raisins. I have to admit that I’m not a massive fan of sprouts, but I don’t I’ve ever tried the roasted – I shall.

  • Reply
    The Candid RD
    November 29, 2011 at 7:21 am

    We had brussel sprouts at our Thanksgiving meal this year, and I made Nick try them. HE didn’t like them, but I think I’m going to make them “grow on him”….muahaha. They are so good!

  • Reply
    cuci mata
    November 29, 2011 at 8:03 am

    dit that a rice?? oohh… incridible it

  • Reply
    Nicole, RD
    November 29, 2011 at 9:47 am

    Your roomies are nuts. I love brussel’s sprouts and as of late, quinoa! This looks delicious!

  • Reply
    A Tablespoon of Liz
    November 29, 2011 at 10:08 am

    This looks amazing! I love brussels sprouts, your roommates are crazy! Oh well, more for you. I also love quinoa, so this dish looks perfect!

  • Reply
    Hannah (BitterSweet)
    November 29, 2011 at 4:40 pm

    The absolute best way to cook brussels sprouts is to roast them, but I usually just stop there. I love how well-balanced all of the flavors in this dish sound, while still being exciting and interesting. I would have never thought to throw raisins in there, but thinking about it, I can see how it might work!

  • Reply
    December 1, 2011 at 5:16 am

    This loks awesome. I actually discovered last year that I like brussels sprouts. I should give this recipe a try.

  • Reply
    Linda Dickinson
    December 3, 2011 at 11:51 am

    Looks delicious!! You’re just getting more and more creative in your creations!! Come home and cook for me — Yo Mamma!!

  • Reply
    December 6, 2011 at 8:31 pm

    I made this tonight, 12/6/2011. It was great! I didn’t have garlic so I roasted shallots with the brussels sprouts. I also didn’t have curry so I used ground cumin. The heat of the cumin and the sweet of the raisins, yum. Great recipe, thanks!

  • Reply
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