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Brussels Sprout Medley with Rice

Brussels Sprouts Medley with Rice

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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.

Brussels Sprout Medley with RiceI 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.

Brussels Sprout Medley with Rice

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Serves: 4


  • 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



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


Preheat oven to 375°F


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


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


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


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


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


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


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


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

Brussels Sprout Medley with Rice

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