This Thai Red Curry Roasted Vegetables over Quinoa is one of my favorite dishes. Like ever. Actually, anything with Thai Red Curry Sauce falls into that designation.
But making this? Well, it’s not for Shawn and I sort of had to hold my breath seeing if the kids would like it too.
See, onions are a huge point of contention in my house. While I love them, Shawn despises them (unless they are chopped so finely that the texture disappears, then he enjoys the flavor — but shhh! don’t tell him that). Paige is lukewarm about them raw but loves them cooked. And Will? He’s lost his taste for raw ones recently calling them “spicy,” which I can kind of see.
Still when he saw me whipping up this dish yesterday, the first thing he said was “Oh, but it has those onions I hate,” I cringed a little. The kids are generally open minded about food but sometimes … geesh.
So, I might have rolled my eyes a bit. If there’s one thing I know about my son, it’s that he likes pretty much everything — including sweet cooked onions. “No pickiness in this house,” I reminded him. “The flavor of onions completely changes when they are cooked — and you do like it. And besides, think how much you’d be missing if you were picky about food.”
He nodded. “Yeah, I would be missing a lot,” he said very seriously.
As the vegetables turned a rich golden hue, the aroma filled the house and the kids checked on the meal’s progress a few times. But even though they’d been watching the whole thing unfold, their reaction when I placed their plates on the table was priceless. Will took a long look, and then said, “Wow, this looks so good.” And Paige dug right in, raising a thumb to share her approval. They both loved it.
That excited me beyond belief since I’d tossed those sweet roasted vegetables with one of my very favorite sauces — Thai Red Curry Sauce. It’s a delicate mixture of coconut milk, red curry paste and other flavors that’s sweet and ever-so-spicy. You can make your own (it’s pretty easy), but Trader Joe’s also sells a really tasty premade one (they have no idea who I am, and didn’t pay me to say that. I seriously buy this stuff often). It was a fragrant, creamy dish served over a simple bed of quinoa (rainbow in this case, but more on that another day).
They loved it. I love it. Such goodness.
Thai Red Curry Roasted Vegetables over Quinoa
- 1 lb Brussels sprouts trimmed and quartered
- 1 small red onion sliced very thin (use a mandolin)
- 8 oz sliced cremini mushrooms
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Thai Red Curry Sauce to taste
- 1 cup quinoa prepared
- Preheat oven to 400 degrees. Combine the Brussels sprouts, red onions and mushrooms on a nonstick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 25-30 minutes, until golden, stirring once or twice.
- Toss the vegetables with the Thai Red Curry sauce.
- Serve immediately over quinoa.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.