Brussels Sprout Medley with Rice

This time of year I always get excited… for the holiday’s sure… but also because this time of year is when I can usually find Brussels sprouts on the stalk in my local grocery stores. I saw my first stalks this year right before Thanksgiving but didn’t buy one because we’d be out of town for the long weekend. However, after we got back I was off to the store to buy me some Brussels sprouts.

A lot of times I just fry up my Brussels sprouts with some olive oil, salt, and pepper and call it good. And man, are they good that way! Then last week I was looking through the recipes I’ve pinned on Pinterest and saw one from Gluten-Free Goddess that I made years ago but then forgot about. It’s super tasty and uses Brussels sprouts so I added it to our menu for this week.

I love the healthy blend of veggies, whole grains, and beans in this recipe. I also love any recipe that uses common sage that’s not stuffing or for Thanksgiving. If I have fresh sage I would totally use it in this but since I don’t have it in my garden yet I just opted for dried rubbed sage.

She posted her Roasted Brussels Sprouts Medley with Refried Butter Beans & Rice recipe in the spring and it would be good then too. Who am I kidding, I’d eat this any time of year.

Print Recipe

Brussels Sprout Medley with Rice

(1 votes, average: 5.00 out of 5)

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Serves: 4

Ingredients

• 2 cups prepared brown rice
• 2 cups Brussels sprouts, trimmed and halved
• 8 ounces crimini or white mushrooms, quartered
• 1 cup carrots, julienned
• olive oil
• 4 cloves garlic, minced
• 1 teaspoon + ½ teaspoon rubbed sage
• 1 can (14-ounce) butter or cannellini beans
• salt and pepper, to taste

Instructions

1

If you haven't cooked it already, start your brown rice cooking.

2

Preheat oven to 375°F

3

In a roasting pan, place Brussels sprouts, mushrooms, carrots, 3 of the garlic cloves, and 1 teaspoon of the sage.

4

Drizzle with olive oil (I used about 1½ tablespoons) and season with salt and pepper as desired. Then toss to coat.

5

Spread out to an even layer and bake until fork tender (about 20 minutes).

6

About 10 minutes before the vegetables are done roasting, cook the beans.

7

Heat a teaspoon olive oil in a medium skillet over medium low heat.

8

Add the last clove of minced garlic and cook for a few minutes.

9

Add the beans, ½ teaspoon sage, salt and pepper.

10

Reduce heat to low and cook until hot, stirring gently (so beans don't break apart too much).