Let me just say this: I LOVE VEGETABLES…when they’re roasted. I consider myself a fairly healthy eater and I try to get my five a day in as much as possible, but I can eat a whole pan of roasted veggies in one sitting. Scrounging around for dinner one night, I came up with this idea, and man oh man is it a keeper
The line up? Rice. Roasted sprouts. Toasted walnuts. Balsamic reduction…yummmm.
I boiled the rice in chicken stock; Maggi’s is the best! My mom turned me on to it and I’m hooked!
Balsamic reduction isn’t as hard as it seems, but it sounds fancy You can use any store bought brand, add some sugahh and when it starts to bubble, let it simmer. Soon it will thicken and be sweet and molasses-like.
After letting some walnuts get all nice and toasty, I was good to go!
Doesn’t look the prettiest, but it was deeeelish.
Roasted Sprouts with Rice, Toasted Walnuts and Balsamic Reduction
1 container Brussels sprouts
1/2 cup walnuts
1 cup balsamic vinegar
1/4 cup sugar
1 tbsp. EVOO
1 cup rice (I used a mix of basmati and brown)
1 tbsp. chicken stock base
S+P, garlic powder (all to taste)
1. Preheat oven to 375. Wash sprouts and slice in half. Toss with EVOO, S+P and garlic powder on lined baking sheet. Place flat side down. Roast for 30 minutes, flipping half way.
2. Combine rice and chicken base in a pot with 1/2 c. water and bring to a boil. Cook per instructions on package depending on what rice you use. (I brought mine to a boil for 5 mins then simmered, covered, for 10 minutes). Once done, fluff with a fork.
3. In a small sauce pan, toast walnuts, stirring occasionally to prevent burning.
4. Combine sugar and balsamic in a small pot. Bring to a boil, reduce heat to low. Simmer for 10 minutes, stirring frequently. Remove from heat. Let sit 1-3 minutes until thickened.
5. Top rice with sprouts, toasted walnuts and a drizzle of the reduction. Eat up!
P.S. Yes, I did eat the whole pan of Brussels sprouts…don’t tell anyone.