Name: Brussels Sprouts with Spinach, Feta, Walnuts and Honey
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1 cup Brussels sprouts (quartered); 1 cup Spinach leaves (packed); 1 Tbsp olive oil; 1/8 tsp honey; 1 Tbsp Walnuts (chopped); 1 Tbsp feta cheese (crumbled); Salt and pepper (to taste)

Brussels Sprouts with Spinach, Feta, Walnuts and Honey

BigOven - Save recipe or add to grocery list

Yum

If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.

CourseSide Dish

Servings	Prep Time
2	5 minutes

Cook Time

5 minutes

Servings	Prep Time
2	5 minutes

Cook Time

5 minutes

Brussels Sprouts with Spinach, Feta, Walnuts and Honey

Yum

If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.

CourseSide Dish

Servings	Prep Time
2	5 minutes

Cook Time

5 minutes

Servings	Prep Time
2	5 minutes

Cook Time

5 minutes

Ingredients

1 cup Brussels sprouts quartered
1 cup Spinach leaves packed
1 Tbsp olive oil
1/8 tsp honey
1 Tbsp Walnuts chopped
1 Tbsp feta cheese crumbled
Salt and pepper to taste

Servings:

Instructions

Add 1 Tbsp of olive oil to a non-stick saute pan and heat over medium high heat.
When pan is heated, add the Brussels sprouts. Cook for 2-3 minutes, or until the Brussels begin to turn golden brown.
Add spinach to the pan. If needed, add more olive oil to the pan. Cook until soft and then remove from heat.
Add the walnuts to the pan and stir.
Drizzle contents of pan with honey. Mix well.
Top with feta cheese and serve.

Share this Recipe

Strawberry Vanilla Mint Ice Cream

Yum

This super simple recipe for Strawberry Vanilla Mint Ice Cream brings together the natural flavors of strawberry and mint for a refreshingly new summer treat experience.

CourseDessert, Dips & Sauces

Servings	Prep Time
2	5 minutes

Cook Time	Passive Time
3 minutes	10 minutes

Servings	Prep Time
2	5 minutes

Cook Time	Passive Time
3 minutes	10 minutes

Strawberry Vanilla Mint Ice Cream

Yum

This super simple recipe for Strawberry Vanilla Mint Ice Cream brings together the natural flavors of strawberry and mint for a refreshingly new summer treat experience.

CourseDessert, Dips & Sauces

Servings	Prep Time
2	5 minutes

Cook Time	Passive Time
3 minutes	10 minutes

Servings	Prep Time
2	5 minutes

Cook Time	Passive Time
3 minutes	10 minutes

Ingredients

1 cup strawberries hulled and chopped
1/2 tsp mint finely chopped
2 scoops vanilla ice cream

Servings:

Instructions

Saute strawberries in a medium-sized non-stick pan for approximately 3 minutes or until juices are released and thicken slightly.
Remove strawberries from stove top and place in a small bowl. Mix in the mint and cover. Place in the refrigerator and let cool for 10 minutes.
Scoop vanilla ice cream into serving bowls. Top with sauce and enjoy!

Share this Recipe

Roasted Carrots with Lentils

Yum

You can never have too many quick and easy vegetable sides. Think outside the box a bit with this roasted carrots with lentils recipe. Featuring crunchy, roasted lentils and sweet carrots over ricotta and Asiago cheese, it’s a divine combination of textures and flavors.

CourseSide Dish

Servings	Prep Time
2	10 minutes

Cook Time

28 minutes

Servings	Prep Time
2	10 minutes

Cook Time

28 minutes

Roasted Carrots with Lentils

Yum

CourseSide Dish

Servings	Prep Time
2	10 minutes

Cook Time

28 minutes

Servings	Prep Time
2	10 minutes

Cook Time

28 minutes

Ingredients

4 medium carrots sliced in half, length-wise
2 tbsp butter unsalted
1 tbsp honey
1/2 cup lentils roasted
1/2 cup Ricotta cheese part-skim
1 1/2 tbsp Asiago cheese grated

Servings:

Instructions

Preheat oven to 425 degrees F.
In a medium-sized saucepan, melt butter. Add honey and mix until well combined.
Using a pastry brush, fully coat each carrot with honey butter mixture. Place carrots on parchment lined baking sheet and bake in the oven for 28-30 minutes, or until edges begin turning golden brown.
While carrots are roasting, mix part-skim ricotta cheese with 1 Tablespoon of Asiago cheese.
Plate ricotta/Asiago cheese mixture onto two separate plates, making sure servings are evenly divided. Sprinkle remaining Asiago cheese on top.
Remove carrots from the oven and place four carrot slices on each plate, making sure to press slightly down into ricotta/Asiago cheese mixture.
Sprinkle with lentils, serve and enjoy!

Recipe Notes

Roast your own lentils in your favorite seasonings OR skip a step and pick up roasted lentils from Simple Supple Foods. I used their standard roasted lentil variety in this recipe and loved the added flavor!

Share this Recipe

Roasted Veggie Quinoa Bowls

Roasted Veggie Quinoa Bowls

Yum

These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.

CourseMain Dish

Servings	Prep Time
4	15 minutes

Cook Time

40 minutes

Servings	Prep Time
4	15 minutes

Cook Time

40 minutes

Roasted Veggie Quinoa Bowls

Yum

These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.

CourseMain Dish

Servings	Prep Time
4	15 minutes

Cook Time

40 minutes

Servings	Prep Time
4	15 minutes

Cook Time

40 minutes

Ingredients

3 tbsp olive oil divided
1 cup chickpeas rinsed, drained and patted dry
1 medium sweet potato chopped
1/4 medium sweet onion chopped
1 1/2 medium carrots chopped
1 cup Brussels sprouts quartered
1 cup quinoa cooked as directed
1/4 cup dried cranberries
1/4 cup pecans chopped
1/3 cup feta cheese crumbled

Servings:

Instructions

Preheat oven to 400 degrees F.
Add chickpeas and 1 Tbsp olive oil to a medium sized bowl. Combine until evenly coated.
Place chickpeas on a parchment lined baking sheet in one single layer. Sprinkle with salt.
Place chickpeas in the oven and roast for 40 minutes.
While chickpeas are roasting, combine 2 Tbsp olive oil with sweet potato, onion, carrots, and Brussels sprouts. Combine until evenly coated.
Place vegetable mixture on a parchment lined baking sheet in one single layer. Sprinkle with salt.
Place vegetable mixture in the oven and roast for 30 minutes.
When vegetables and chickpeas have about 20 minutes left, cook quinoa as directed.
Once vegetables, chickpeas, and quinoa are finished cooking, mix together in a large bowl.
Add cranberries, pecans, and Feta cheese. Mix well.
Serve and enjoy!

Recipe Notes

For maximum flavor, consider cooking quinoa in broth of your choice in place of water. Remember to cook vegetables into pieces of approximately the same size. This will ensure everything cooks through at the same time.

Share this Recipe

Zucchini Noodles with Feta and Almonds

Yum

A quick and easy side that's loaded with flavor and great texture.

CourseSide Dish

Servings	Prep Time
2	5 minutes

Cook Time	Passive Time
3 minutes	2 minutes

Servings	Prep Time
2	5 minutes

Cook Time	Passive Time
3 minutes	2 minutes

Zucchini Noodles with Feta and Almonds

Yum

A quick and easy side that's loaded with flavor and great texture.

CourseSide Dish

Servings	Prep Time
2	5 minutes

Cook Time	Passive Time
3 minutes	2 minutes

Servings	Prep Time
2	5 minutes

Cook Time	Passive Time
3 minutes	2 minutes

Ingredients

1 yellow squash
1 zucchini
2 tbsp olive oil light
1 tbsp garlic minced
1 tbsp feta cheese crumbled
1 tbsp almonds slivered
salt to taste
pepper to taste

Servings:

Instructions

Using a spiralizer or julienne peeler, cut the zucchini and yellow squash into thin, noodle-like strips.
Sprinkle zucchini and yellow squash with salt and pepper
Heat a medium skillet over medium high heat. Add 2 tbsp olive oil.
Once olive oil is heated, add squash and zucchini. Saute for approximately 2-3 minutes.
Remove pan from heat. Add almond slices and feta cheese.
Serve and enjoy!

Recipe Notes

Inspired by Family Circle's recipe for Salmon and Zucchini Noodles.

Share this Recipe