Spicy Brussels sprouts on bed of arugula and brown rice

Today I baked Brussels sprouts, which opened the path to creating a few other recipes with them. If your baking sheet is large enough, you can cook an entire package of fresh Brussels sprouts in your oven, and do the same with a large pan of brown rice to use for multiple days. This will save you time.

This spicy Brussels sprouts on bed of arugula and brown rice is seasoned with balsamic vinegar, ground pepper, herbs, hot sauce and no oil. If you feel like you need some oil, you can add a tiny amount to the Brussels sprouts when baking, as well as the brown rice. Even then, you will have a very low fat and delicious plant-based recipe.

Balsamic vinegar is wonderful for this dish as a seasoning. The sprouts, arugula and rice are there, asking for a tasty liquid to complement their flavor, and they are dry enough to absorb as much as you’d like to add, of course within reason.

I found the arugula to help with the taste and the visual appeal of the dish, while taking no extra time since we buy fresh packs of arugula which is already washed and ready to eat.

The same goes for the sriracha, or your favorite hot sauce. The ingredients for these spicy Brussels sprouts on bed of arugula and brown rice

My older son Alex, now 16, was coming into the kitchen as I finished this plate, and he took it immediately as his lunch. I was happy to see him finish it all. He is a fan of balsamic vinegar, and added some more to the plate, as he usually does. We had lunch together, chatted a bit about Japanese characters (one of his interests at the moment), and we went back to our regularly scheduled program.

Bon appetit to you and let me know how the dish turned out if you decide to make it.