White Bean Quinoa Risotto with Roasted Brussels Sprouts

Brussels Sprouts

• 16 oz Brussels sprouts, trimmed, halved
• 2 tbsp extra virgin olive oil
• 1 tsp salt, to taste
• ¼ tsp ground black pepper, to taste

Risotto

• 8 oz quinoa
• 5 oz leeks, sliced in half moons (¼ in.)
• 3 oz celery, sliced on the bias (¼ in.)
• ½ oz extra virgin olive oil
• ½ tsp dried sage
• ¼ tsp garlic powder
• 2 oz dry white wine
• 1 can white beans (15 oz can), drained and rinsed
• 18 oz vegetable stock
• 1 oz unsalted butter
• 1 tsp salt, to taste
• pomegranate arils/seeds, to garnish