Preheat 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.
In 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.
Plate and garnish with garlic chips and parsley.
Ingredients
1 cup brussels sprouts
1/2 oz. oil, olive, as needed
1/2 tsp garlic, powder, to taste
1/2 tsp thyme, fresh, minced
1/3 cup barley, pearled, cooked in low-sodium chicken stock
1/3 cup quinoa, cooked in low-sodium chicken stock
1/3 cup rice, brown, cooked in low-sodium chicken stock
