This dish, along with a creamy vinaigrette I made with it, were big hits. Andrew and Logan couldn't get enough of it. We ate it as a side dish with fish (so much for a vegan meal, but it looked so delicious in the seafood section at Stop and Shop!), but this could be eaten as a main course.
When I'm cooking it's very rare to see me with a measuring cup or spoons. I just don't have the patients, nor do I have a dishwasher. The less dishes I use, the better. I'll try to guess how much of each ingredient I used, but it's basically to taste.
By the way, I always thought it was brussel sprouts, not brussels sprouts. Who knew? Thanks spell check.
Brussels Sprouts and Brown Rice Casserole
Makes about 6 servings
- 1 butternut squash, peeled, seeded and diced
- 1.5 lbs. of brussels sprouts
- 1 15 oz. can of chickpeas, drained*
- 2 cloves of garlic, crushed
- 1 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 2 Tbsp. honey
- 1/8 cup to 1/4 cup of olive oil
- Brown rice (enough for 6 servings
Preheat the oven to 400 degrees.
Cook rice according to package directions.
Mix remaining ingredients in a large bowl. Spread on a baking sheet and bake for 20 minutes.
Return mixture to the bowl and combine with the cooked rice.
*note: I avoid canned food whenever possible to reduce BPA exposure, but canned organic Green Way chickpeas are what I had on hand. You can also use 1 cup of dry chick peas, soaked overnight.
- 4 Tbsp. ginger, chopped
- 4 garlic cloves, crushed
- 1/2 cup walnuts
- 2 Tbsp. honey
- 4 Tbsp. dijon mustard
- Juice of 2 limes
- 6 Tbsp. cider vinegar
- Dash of salt
- Dash of cayenne pepper
- 1/2 cup to 3/4 cup of olive oil
Pulse ginger, cloves and garlic in a blender.
Add the rest of the ingredients, ending by slowing adding the oil to achieve desired consistency.
Serve on top of the casserole.