roasted brussel sprout quinoa bites stuffed with gruyere

roasted brussel sprout quinoa bites stuffed with gruyere

I can’t get enough of these little truckers.

The obsession is strong.

What is it about brussel sprouts that gets me all hot and bothered? Don’t answer that. But honestly, brussel sprouts are the new kale. GASP. Wait. Has this already happened? I swear I am always late to the veggie trend garden party.

roasted brussel sprout quinoa bites stuffed with gruyere

Anyways, I have been on a serious Chuck Norris brussel sprout kick lately. I’ve put them in egg sandwiches for your weekend brunch festivities. I’ve served them up with some sexy pasta because we all need a little more balance in our lives. But after whipping up these two dishes, I didn’t realize that brussel sprouts are in season, yo.

Do what, you ask? I didn’t know either until my friend, Becky, author of The Vintage Mixer, put out her Eat Seasonal Guide for March. You could imagine my excitement when I found brussel sprouts were listed among the veggies in season. I felt like I was #trending.

roasted brussel sprout quinoa bites stuffed with gruyere

So, to add to my already sexy list of brussel sprout dishes, these quinoa bites are just the thing I needed to keep my obsession going. Because using the word obsession with a green vegetable in the sentence is healthy, right? Plus, these have burrata oozing from the middle. Can we please celebrate with a Chuck Norris high kick? Too much? Never.

Seasonal Eating Series:


My talented and fantastic friend, Becky, author of The Vintage Mixer, and her husband Josh, are showing us that eating seasonally can be fun! Each month they will provide a Seasonal Produce Guide, which you can save on your iPhone or desktop so you can get in the seasonal eating spirit.

Not only do they provide a beautiful illustration each month like the one above, you can also join me and a few fabulous food bloggers who are serving up seasonally inspired recipes. Follow us on Instagram and tag your photos with the #eatseasonal hashtag!

Aimee from Simple Bites
Kelsey from Happyolks
Molly from My Name is Yeh
Kate from Cookie and Kate
Erin from Naturally Ella
Lindsay from Cafe Johnsonia
Lauren from Lauren’s Latest

roasted brussel sprout quinoa bites stuffed with gruyere

Roasted Brussel Sprout Quinoa Bites stuffed with Gruyere

Yield: Makes about 12 to 15 bites

Prep Time: 30 minutes

Cook Time: 35 minutes


3 cups brussel sprouts, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 cups quinoa, cooked
1 cup northern beans, mashed
1 1/2 cups panko bread crumbs
3 eggs, beaten
1 cup mozzarella, grated
1 cup gruyere
1 cup buttermilk
salt and pepper to taste


Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place brussel sprouts on baking sheet. Drizzle tops with olive oil, balsamic vinegar, and s&p to taste. Roast for about 10 to 15 minutes. Remove from oven and let cool. Once cooled, finely chop brussel sprouts, place in a small bowl, and set aside

Meanwhile, in a large bowl, combine quinoa, beans, 1/2 cup panko, 1 egg (beaten), brussel sprouts, 1/2 cup mozzarella, and s&p. Make sure everything is combined and form into 20 to 25 balls. Place them in the fridge to chill before baking.

Turn the temp of the oven to 475 degrees. Remove balls from fridge, flatten the ball slightly with your thumb, and place about a 1.5 teaspoon of gruyere into the center. Form the quinoa into a ball and place on plate. Repeat until all the balls have been filled with gruyere.

In a shallow dish, place remaining panko, mozzarella, and s&p. Stir to combine. In another dish, add the remaining beaten eggs and buttermilk. Dredge the quinoa balls into the egg mixture, shaking off any extra drippings and then into the bread mixture. Place balls on baking sheet sprayed with non-stick cooking spray. Repeat until all the balls have been covered. Bake for about 10 minutes or until golden brown. Serve immediately!

recipe adapted from Half Baked Harvest

    Pin It

31 Responses to “roasted brussel sprout quinoa bites stuffed with gruyere”

  1. #
    Meagan @ A Zesty Bite — March 10, 2014 at 13:21

    These sprouts are calling my name. I could eat them all day just plain but now that you spruced them up I’m not sharing.

    • Lauren replied: — March 10th, 2014 @ 14:06

      LOL! Thanks, Meagan!

  2. #
    Tieghan — March 10, 2014 at 13:29

    These sounds awesome!!! Brussels, quinoa and gruyere?? Yum!

    • Lauren replied: — March 10th, 2014 @ 14:22

      Thank you, Tieghan!!

  3. #
    Kelli @ The Corner Kitchen — March 10, 2014 at 13:30

    Pretty sure I could eat about 500 of these suckers! Always love me some sprouts!

    • Lauren replied: — March 10th, 2014 @ 14:22

      Coming right up!!

  4. #
    Christine @ Cooking with Cakes — March 10, 2014 at 14:27

    oh my god I am dying over these!!!!!! like everything I’m so obsessed with right now in one single bite (probably two for normal people, one of me bc I’m an animal)


    • Lauren replied: — March 11th, 2014 @ 03:15

      LOL!! I’lll send some right over!

  5. #
    Kim — March 10, 2014 at 14:38

    Hi, you mention both Burrata and gruyere as the filling for these amazing bites…which did you use? Can’t wait to try these!

    • Lauren replied: — March 11th, 2014 @ 03:16

      Ooops! Sorry about that, Kim! I used Gruyere only. I’ve updated the recipe too!

  6. #
    Mads — March 10, 2014 at 15:55

    I was just telling someone I thought cauliflower was the new kale! haha After seeing this recipe, I think I might need to hop on the brussels sprouts bandwagon. Nothing like a trending veggie. ;)

    • Lauren replied: — March 11th, 2014 @ 03:17

      HA! I could totally believe that too! And you should totally jump on the brussel sprouts bandwagon!

  7. #
    Stephanie @ Girl Versus Dough — March 10, 2014 at 16:40

    It’s like you know what I want to eat before I even think of it. These = serious yum yums for Stephanie.

    • Lauren replied: — March 11th, 2014 @ 03:18

      LOL! #kinderedveggiespirits

  8. #
    Liz @ The Lemon Bowl — March 10, 2014 at 18:36

    You are so dang talented I can’t stand it!!! So creative and gorgeous and delicious.

    • Lauren replied: — March 11th, 2014 @ 03:18

      Why, thank you, Liz! You just made my day! :)

  9. #
    Kelly Senyei | Just a Taste — March 10, 2014 at 18:46

    These look spectacular! So many of my favorite flavors all in one bite!

    • Lauren replied: — March 11th, 2014 @ 03:18

      Thank you so much, Kelly!

  10. #
    Joanne — March 11, 2014 at 02:35

    I really thought brussels were done for the winter, but if you say no then pass me a plate! I think I could even get the.boy to eat them with all this cheese thrown in for good measure!

    • Lauren replied: — March 11th, 2014 @ 03:19

      I thought so too! Bring on the sprouts, yo! Your boy will never know what hit him:)

  11. #
    Laura (Blogging Over Thyme) — March 11, 2014 at 03:13

    Woh woh woh. Why wasn’t I invited to this brussels sprouts party? I need these in my mouth. Stat.

    • Lauren replied: — March 11th, 2014 @ 03:20

      Gurrrlll, you totes were!! I’ll throw an extra one in your to-go bag!

  12. #
    Jennie @themessybakerblog — March 11, 2014 at 12:26

    Brussel sprouts, quinoa, and cheese–I’m in. Sign me up for six. I’ve been munching on greens like it’s nobody’s business lately. These will be happening!

  13. #
    Julia — March 11, 2014 at 14:23

    BRUSSELS! Sexy creatures indeed. I want to shove the whole thing in my mouth and take it all at once, ninja/Chuck Norris-style. YES!

  14. #
    Laura @ Laura's Culinary Adventures — March 11, 2014 at 16:37

    I love brussel sprouts, and the crunchy coating looks extra yummy!

  15. #
    Jessica @ A Kitchen Addiction — March 11, 2014 at 17:17

    These bites couldn’t be any more perfect!

  16. #
    Meredith — March 11, 2014 at 17:25

    Over the top delicious!

  17. #
    kelley {mountain mama cooks} — March 14, 2014 at 23:58

    Yes, yes, yes!!!! I LOVE these Lauren. So good!

  18. #
    Terin — April 17, 2014 at 21:21

    What did you use to garnish?

Leave a Comment