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Roasted Chili Brussel Sprouts

Roasted Chili Brussel Sprouts

and Sprouted Brown Rice in a Herb Vinaigrette

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Who said that brussel sprouts were boring?! We don't think so! Roasting this winter green with a pinch of salt and chili flakes turns this sometimes maligned veg into the hero of the dish! Coupled with the goodness of a sprouted brown rice in a herb vinaigrette, you will literally have a thought-changing experience!

Tags:Veggie
Allergens:Mustard/MoutardeSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

½ cup

Sprouted Brown Rice

227 g

Zucchini

227 g

Red Bell Pepper

2 unit

Green Onions

10 g

Parsley

227 g

Brussels Sprouts

1 unit

Lemon

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tsp

Chili Flakes

28 g

Seed Blend

Not included in your delivery

drizzle

Oil*

¼ tsp

Sugar*

Nutrition Values
Nutrition Values
Energy (kJ)1707 kJ
Calories408 kcal
Fat9 g
Saturated Fat1 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber14 g
Protein14 g
Sodium143 mg
Utensils
Utensils
Lid
Measuring Cups
Medium Pot
Grater
Zester
Baking Sheet
Medium Bowl
Whisk
InstructionsPDF
Instructions
1

Preheat the oven to 425°F (to roast the Brussels sprouts). Start prepping when the oven comes up to temperature!

1 COOK RICE
1 COOK RICE
2

In a medium pot, combine the rice with 1 1/4 cups salted water (double for 4 ppl). Bring it to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain any excess liquid from the rice when it's done cooking.)

2 PREP INGREDIENTS
2 PREP INGREDIENTS
3

Wash and dry all produce.* Coarsely grate the zucchini, then squeeze the excess liquid, by hand, into a small bowl and discard. Core, then cut the bell pepper(s) into 1/4-inch pieces. Cut the Brussels sprouts in half. Thinly slice the green onions. Finely chop the parsley. Zest the lemon, then cut into wedges.

3 ROAST BRUSSELS SPROUTS
3 ROAST BRUSSELS SPROUTS
4

On a baking sheet, toss the sprouts with half the lemon zest, a drizzle of oil, and as much chili flakes as you like. Season with salt and pepper. Roast in the oven until the sprouts start to soften, 10 min. Sprinkle the green onions over the sprouts and return to the oven. Roast until the sprouts are golden-brown and tender, 8-10 min.

4 MAKE VINAIGRETTE
4 MAKE VINAIGRETTE
5

Meanwhile, in a medium bowl, whisk together the mustard, 1/2 bottle vinegar (1 bottle for 4 ppl), 1/4 tsp sugar (double for 4 ppl) with a drizzle of oil. Season with salt and pepper.

5 ASSEMBLE SALAD
5 ASSEMBLE SALAD
6

Add the zucchini, bell peppers, seed blend, half the parsley and remaining lemon zest to the vinaigrette. Toss to combine.

6 FINISH AND SERVE
6 FINISH AND SERVE
7

Add the rice to the veggies and stir until combined. Divide between bowls. Top with the roasted brussel sprouts and remaining parsley. Squeeze over a lemon wedge, if desired.