This dish is simple, grounding, and deeply satisfying. Nutty brown rice pairs perfectly with caramelized roasted Brussels sprouts, finished with olive oil and crushed walnuts for crunch and warmth. It’s an easy, nourishing meal that works as a main or a sturdy side.
This is Let’s Veg comfort built on real ingredients.
Brown Rice with Roasted Brussels Sprouts & Walnuts
Brown rice with roasted Brussels sprouts, olive oil, and walnuts. A wholesome Let’s Veg recipe perfect for easy, plant-forward meals.
Ingredients
Equipment
rice cooker
Roast Pan with Non-Stick Rack
Cooking Instructions
- Bring brown rice and water (or broth) to a boil.
- Reduce heat, cover, and simmer for 30–35 minutes, until tender. Fluff and set aside.
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with 2 tbsp olive oil, salt, and black pepper.
- Roast for 20-25 minutes, until tender and lightly browned.
- In a serving bowl, combine cooked brown rice and roasted Brussels sprouts.
- Drizzle with remaining olive oil and toss gently.
- Finish with crushed walnuts and extra black pepper if desired. Serve warm.
Nutrition
Notes
Add lemon zest or juice for brightness
Toast walnuts for deeper flavor
Works well for meal prep