There are lots of good things about growing up and few not so good things about growing up. For starters, you truly start to appreciate things such as roasted brussel sprouts and rainbow quinoa. You can splurge on the nice pecorino in the cheese department. You can eat the same thing for three meals straight, eat apple pie as a snack, and wear fuschia lipgloss all day while you're home alone without judgement. You are the boss.
Some not so great things include: paying bills, holding your tears back when you talk to your mom on the phone, and the ability to have an entire pie on the kitchen counter with no one else in sight. Where is your family of five at a time like this? Good thing you ate those brussel sprouts. You are forever learning balance.
Balance includes appreciation. Appreciation for your growth, for your best friends (no matter how far away they may be), and for the seasonal roasted vegetables that get you to the next day. And roasted garlic and pecans.
And that pecorino... ooooh girl. I better never become lactose intolerant. I might have a hard time appreciating that.
Recipe for Roasted Brussel Sprouts and Rainbow Quinoa
(makes enough for 6 sides or 2-3 full meals)
1 cup dry rainbow quinoa, cooked to package directions
1 lb brussel sprouts, halved
2-3 cloves of garlic, roughly smashed and chopped
1 cup chopped pecans
3 tbsp cooking oil (I used canola, but olive would work well, too)
a pinch of salt
a dash of red pepper flakes
generous shaving of pecorino cheese
Preheat oven to 425F. Toss brussel sprouts, garlic, pecans, oil, salt, and pepper flakes together on baking sheet and place in preheated oven. In the meantime, cook quinoa to package directions. This should take about 15 minutes, which should be almost exactly how long it will take for your brussel sprouts to roast. Once sprouts are wilted and starting to brown, remove from oven. Serve on top of quinoa and top with shaved pecorino.