I am so excited to share this recipe with y’all today. I decided to buy a bag of brussel sprouts on my last shopping trip. I had no clue what I was going to do with them, but they looked pretty and I had never had brussel sprouts before. As a vegetarian, I felt that it was finally time to give into the stereotypical “gross” vegetable and see what I could make of it. I knew I was going to roast them and I seeked out some recipes on pinterest (of course!) but I didn’t find a recipe that either sounded good or that I had the ingredients for. What does a blogger do? Create a random recipe and hope for the best!
Tuesday night, I made yet another trip to Whole Foods. The amount of charges on my card from Whole Foods is embarrassing, but I can’t help how I feel about this grocery store. Plus, I find contentment by just walking around a grocery store, even more so a Whole Foods grocery store because of all the beautiful produce and natural options they provide. Sorry, back to my story – I was in Whole Foods Tuesday night and they had the owners of Delta Blues Rice sampling their long grain rice and rice grits. I had never had rice grits, but I gave them a try and instantly fell in love! I picked up a bag right away. When I was scrambling to decide on dinner last night, I came up with a combination of Rice Grits and Roasted Brussel Sprouts.
- ½ bag of brussel sprouts
- 2 tbsp low sodium soy sauce
- 1 tsp garlic powder
- 1 tsp sesame seeds
- Preheat oven to 400*
- Wash and cut brussel sprouts
- Mix soy sauce, garlic powder, and sesame seeds in a bag
- Add brussel sprouts to the bag and shake to coat evenly
- On a baking sheet, make an aluminum foil bowl and pour the coated brussel sprouts in the bowl
- Roast for 20 minutes, tossing halfway through, adding a small amount of soy sauce if needed
- Serve over rice
The timing turned out perfect with this recipe. I put the rice on the stove to start boiling and preheated my oven. While waiting on that, I was able to prepare the brussel sprouts, get them wrapped in aluminum foil, and by that time I was ready to start simmering the rice for 20 minutes and putting the brussel sprouts in the oven for 20 minutes.
I’m excited to see what else I can try on these Rice Grits. They have some good looking recipes on their website that I think can easily be adapted for a vegetarian. I’m definitely going to try out the risotto. I love supporting local Mississippi businesses and farmers, I’m so glad that I ran into Whole Foods Tuesday night so I can get introduced to Delta Blues Rice.
If you’re interested in trying out Mississippi farmed rice, you can purchase online at Eat, Y’all! or if you’re a Mississippian, you can view a list of their retailers.
*I was not compensated for writing this blog post and I did not receive free product, I simply found a product I love and a Mississippi company I can support. I wanted to share that with my readers, especially my local readers.*
- How do you make brussel sprouts?
- What store do you have an embarrassing amount of purchases at each month?
Yum!! This looks so good!! I’ve been wanting to try some type of balsamic brussel sprouts recently, too. Have a great Easter weekend!