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April 3, 2015

Roasted Brussel Sprouts

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!

roasted-brussel-sprouts

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.

IMG_6545

Roasted Brussel Sprouts
Recipe Type: Side Dish
Cuisine: Vegetable
Author: No Bologna Blog
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 1
I served these Roasted Brussel Sprouts over Delta Blues Rice Grits.
Ingredients
  • 1/2 bag of brussel sprouts
  • 2 tbsp low sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp sesame seeds
Instructions
  1. Preheat oven to 400*
  2. Wash and cut brussel sprouts
  3. Mix soy sauce, garlic powder, and sesame seeds in a bag
  4. Add brussel sprouts to the bag and shake to coat evenly
  5. On a baking sheet, make an aluminum foil bowl and pour the coated brussel sprouts in the bowl
  6. Roast for 20 minutes, tossing halfway through, adding a small amount of soy sauce if needed
  7. Serve over rice
3.2.2929

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.

IMG_6544

IMG_6549

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?

Related posts:

  1. I said no to Peanut Butter Cake!
  2. Black Bean & Corn Dip
  3. Favorite Things #1
  4. Charleston, SC [Part 1]

Filed Under: Food, Mississippi, Recipes, Vegan, Vegetarian, Whole Foods 1 Comment

About Heather @ No Bologna Blog

Heather is a vegetarian living in the deep South. She enjoys running, eating, Disney, and spending time with family & friends!

Comments

  1. Meg says

    April 3, 2015 at 8:15 am

    Yum!! This looks so good!! I’ve been wanting to try some type of balsamic brussel sprouts recently, too. Have a great Easter weekend!

    Reply

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The views and statements expressed on No Bologna are my own. You are reading No Bologna at your own risk and I am not providing any type of professional advice. Unless otherwise noted, all material on No Bologna may not be used, reprinted, or published without my consent. I do occasionally have affiliated links on my blog - this does not raise the price of the product, I simply get a very small commission from the regular retail price if something is purchased using an affiliated link on my site. I appreciate any support by you in regards to affiliated links.

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