Mmm Brussels Sprouts

While rummaging through the fridge I noticed that I had A LOT of brussels sprouts. They've been in there for awhile, and I wanted to use them all up. A resolution of mine is to reduce food waste, so they all needed to be used. I have a recipe for a brussels sprout casserole from Martha Stewart Living that bakes them in a béchamel sauce. As much as I love creamy, cheesy béchamel, another resolution is to eat less animal product. I googled brussels sprouts recipes, while trying my hardest to resist cheese cravings. I came across a recipe for a brussels sprout orzo salad. Orzo is not an ingredient in the pantry, but there is more brown rice than I know what to do with. I made a few other changes, including ingredients and cooking methods.

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.

Serve warm.

*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.

Mustard Vinaigrette

• 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.