Brussels sprouts -- 1 cup
Olive oil, as needed -- 1/2 oz
Garlic powder, to taste -- 1/2 tsp
Thyme, fresh, minced -- 1/2 tsp
Barley, pearled, cooked in low-sodium chicken stock -- 1/3 cup
Quinoa, cooked in low-sodium chicken stock -- 1/3 cup
Brown rice, cooked in low-sodium chicken stock -- 1/3 cup
Onions, caramelized -- 1/4 cup
Chef-mate White Cheddar Cheese Sauce -- 1/3 cup
1Preheat oven to 400°F. Toss Brussels sprouts with olive oil, garlic, and thyme, and spread on a parchment-lined sheet tray. Roast for 8-10 minutes or until soft and browned.
2In a saucepan over medium heat add Brussels sprouts, barley, quinoa, rice, onions, and Chef-mate White Cheddar Cheese Sauce. Cook, stirring constantly, until all elements are heated through.
3Plate and garnish with garlic chips and parsley.
Nutritional facts per serving
275.9 kcal | 13.0 %
5.9 g | 8.0 %
32.0 g | 46.0 %
14.1 g | 46.0 %