This is a perfect recipe when the days get shorter and the temperature begins to fall. Seasonal favorites like acorn squash and pumpkin seeds are perfectly blended in a delicious Latin American-style sauce. It’s so flavorful, you’ll forget that it’s cold outside.

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Serves 4-6 people
Prep time – 20 minutes
Cook time – 40 minutes

Ingredients:
2 pouches Seeds of Change® Brown Rice and Quinoa with Garlic
1 lb. Brussels sprouts, cleaned and quartered
3 tbsp. olive oil
1 tbsp. sherry vinegar
¾ tsp. salt
¼ cup toasted almonds (skin on), roughly chopped
6 slices of thinly sliced black forest ham
2 cloves garlic, pressed
¼ cup mayonnaise
1 tbsp. fresh lemon juice
1 tsp. smoked paprika

Directions:
1. In a medium mixing bowl add the cleaned and quartered Brussels sprouts, two tbsp. of olive oil, sherry vinegar, and ½ tsp. of salt.
2. Toss until the Brussels sprouts are well coated and evenly seasoned.
3. Place the sprouts on a non-stick baking sheet and into a preheated 400 degree oven for approximately 20-25 minutes or until golden brown and crispy on the edges.
4. On a separate non-stick baking sheet, lay the sliced black forest ham out evenly and place into the 400 degree oven for approximately 8-10 minutes until crisp.
5. In a small mixing bowl, whisk together the mayonnaise, remaining olive oil, lemon juice, pressed garlic, smoked paprika, and remaining salt until well combined.
6. Microwave the Seeds of Change® Brown Rice and Quinoa with Garlic pouches per instructions on packet.
7. On a serving platter, empty out the hot rice packets and top with the roasted Brussels sprouts.
8. Garnish with the “quick” smoked paprika aioli, chopped toasted almonds, and crispy black forest ham, and serve.