Day 673 : Shaved Brussel Sprouts

Last night I had the most fabulously simple preparation of shaved brussel sprouts, aged parmesan and walnuts with some EVOO, sea salt and black pepper. The brussel sprouts truly were the focus of this rustic and seasonal ode to this Fall vegetable so I was inspired to make brussel sprouts the focus of tonight's dinner. I decided to make a warm red quinoa, parsnip, shaved brussel sprouts, and roasted almond salad -- an late autumnal comfort meal as a midweek pause from the hussle and bussle of the holiday season.

While cooking your quinoa, dice up the parsnip and almonds and toss them into a saute pan with some EVOO, sea salt, and black pepper. Then dice up your brussel sprouts so you are able to thin small shavings of brussel sprouts. Toss those into the saute pan as well and cover. Cook over low heat till the parsnip and brussels are golden brown. Once the quinoa is done mix the veggies in and top with a few shavings of Cabot's Clothbound cheddar to dial up the rustic nuttiness of the dish. Enjoy with a glass of Zweigelt.