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.
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?
