Roasted Brussels, Sprouts Chickpeas & Rice

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Can you believe MoFo is almost over? Just a few short days left. What better time to help change your mind about an under appreciated veggie?

27th: Changed Opinion – Was there a food you used to hate, and now don’t?

Brussels Sprouts! I never had them growing up, so it’s not something I was used to the idea of. When I first moved in with my husband, he wanted to make some for me. So my introduction to these little green globes of goodness, was over boiled, brown mush. Ha! You can bet I didn’t feel like giving them another chance.

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But then I tried them again once, roasted this time. Roasting is the secret magic sauce of these lovelies. I have tried them other ways and do not enjoy them, especially raw (yuck!). But roasting them just brings out all of their goodness. And seasoning them with just a touch of oil with some salt & pepper and they become transcendental.

I actually do enjoy them on their own, but one of my favourite lunches to make is roasted brussels sprouts with some cooked rice and chickpeas. It’s got it all! Grains, greens & protein. It can’t really get much better than that. Unless you happen to have a brownie for dessert 😉

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Roasted Brussels, Sprouts Chickpeas & Rice (makes 3 good lunches or 4 small)

3/4 cup of rice + 1 + 1/4 cups of veggie broth

3 cups of brussels sprouts, ends trimmed & halved

2 cloves of garlic, microplaned (or minced)

2 tbsp of olive oil

salt & pepper to taste

1 cup of cooked chickpeas

Preheat the oven to 375. Combine your rice & vegetable broth in a small sauce pan and bring to a boil, then lower the heat to medium to allow it to simmer. Prep your brussels sprouts, then add them to an oven safe dish. Add your microplaned or minced garlic to a small bowl with the olive oil, salt & pepper, stir to combine. Take the olive oil mixture and toss the brussels sprouts with it. Roast them in the oven for 20-25 minutes (until they are soft and bright green). Once your rice is cooked, remove from heat, add to the roasted sprouts, add your chickpeas and stir it all up. Enjoy!

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What food changed your mind?

13 thoughts on “Roasted Brussels, Sprouts Chickpeas & Rice

  1. I have also been won over by Brussels sprouts, though only in the last five years or so. We only ever had them at Christmas, and they were always just boiled or steamed, so they didn’t have much flavour and I hated their smell. Now, I love them – especially roasted like this – and I wish they were always in season!

  2. I’m literally in love with this! It’s looks so healthy and filling as well as delicious. I’ll make sure to try it this week and take leftovers to work the next day!
    I used to dislike parsnip as a child… The smell really turned me off. I’m thankfully over it now!!

  3. Sounds really really good – I grew up with horrid brussel sprouts and then tried boiling them just a few minutes when adult and suddenly I got them – and strangely enough Sylvia loves them – I would love that for lunch – much better than mine (but not complaints about leftover dessert pizza)

  4. I love Brussels sprouts, particularly roasted or pan fried. I think I have always been OK with them, even when I was a kid and we were having them steamed. But I don’t remember them being mushy ever, so I guess I got lucky!

    1. Ooooh pan fried! I haven’t tried that yet – I bet that’s pretty good! Steamed probably isn’t bad either. Maybe I should experiment with technique more now that I know I like the taste.

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