Roasted Brussels Sprouts + Sprouted Brown Chilli Rice

Over the past few weeks, I’ve been increasing my veggie intake and getting more creative with how I prepare veggies in dishes. This week, I’ve prepared one of my favourite dishes- roasted brussels sprouts with sprouted rice and zucchini (with a kick of spice!). If you’re looking to get over your candy hangover, make this tasty dish this weekend!

What you’ll need:

1 cup sprouted brown rice
1 medium sized zucchini
1 medium sized bell pepper
4 stems of green onion
1 bunch of fresh parsley
2 packs of brussels sprouts
1 small lemon
3 tsp dijon mustard
2 tbsp white wine vinegar
1 tsp chilli flakes
Seed blend of your choice

Directions:

Before you start anything, go ahead and preheat your oven to 425 degrees and clean all of the produce being used.
In a medium sized pot, combine the brown rice in 1 1/4 cup water. Bring to a boil, and then reduce to a low heat for approximately 25 minutes.
Core and cut the bell pepper of your choice into cubes, cut the brussels sprouts in half, grate the zucchini, and slice the green onions.
On a baking sheet, combine the brussels sprouts with a sprinkle of lemon zest and a drizzle of oil with the chilli flakes. Once the oven comes to temperature, place the baking sheet in the oven for 10 minutes. After the first 10 minutes, take the brussels sprouts out and sprinkle with green onions. Place back in the oven for 8 minutes until the sprouts are golden.
In a small bowl, whisk together the dijon mustard, white wine vinegar, and a drizzle oil to make a light vinaigrette dressing.
Combine the cubed bell peppers, grated zucchini, seed blend of your choice, lemon zest and a hint of parsley to the vinaigrette dressing and toss in the brown rice and roasted brussels sprouts.