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Roasted Brussels Sprouts Medley with Refried Butter Beans & Rice

Roasted Brussells sprouts plate with brown rice and butter beans is a healthy vegan gluten free meal
Roasting Brussells sprouts brings out their inherent sweetness.


Happy March! We made it through. The days are stretching inch by inch, noticeably longer. And just in the nick of time for this winter weary gluten-free goddess and her serotonin deprived little brain. Let's do a collective happy dance, Steve Martin style. We're sneaking up on a big turning point in the year. You know the one- when daylight equals darkness. The Spring Equinox will be here before you know it (March 20, 2009, to be exact). And then? You know what then. Luxurious long days, evening walks warmed by the sun. Sprouting going on everywhere you look. Buds bursting. A brand new season. Fresh. Life.

After the winter we've had- with all the Wall Street inspired doom and gloom infused with a shaken-not-stirred cocktail of fear and hope? I choose hope. This shouldn't surprise you. It's in my nature. New paradigms and inventive beginnings? Bring it on. 

I love learning a new skill set.

So in the spirit of celebrating the whole sprouting and greening thing that is waiting for us right around the corner (if the wheel of the year could sport a corner, that is), the impending balance of the coming Vernal Equinox, I offer you a budget-friendly vegan meal that is fresh and earthy, green and nutty, savory and sweet. You know, that whole yin yang Real Food Daily approach to eating (how cool is Anne Gentry?). Food to feed you, body and soul, as the March winds blow and scatter the remnants of winter into memory.

I know some of you don't believe me when I tell you Brussels sprouts can be tender and sweet. You think these tiny cabbages are mushy and smelly and not worth consideration. To those of you in that particular camp, I must ask. Have you ever roasted Brussels sprouts? Because here's the thing. When you roast these little green babies they get all caramelized and nutty and they take on a whole new demeanor. And the best part? Roasting vegetables makes for an easy dinner. It's almost a night off from cooking. Well. Okay, maybe not a night off, but. 

Pretty darn simple.



Roasted Brussells sprouts with brown rice and veggies and butter beans
Brown rice and roasted veggie heaven.


Roasted Brussels Sprouts Recipe with Refried Butter Beans and Rice


I love butter beans, and I was lucky enough to have a can of these melt-in-your-mouth organic babies on hand (I stocked up when they were on sale). I decided to make them into refried beans to complement the chewy short grain brown rice and crunchy spring vegetables. The combo was, shall we say, scrumptious. A little plate of vegan heaven, inspired by Real Food Daily.

Hungry? Prepare a pot of organic short grain brown rice.

Meanwhile...

For the spring vegetables:

1 sack of organic Brussels sprouts (about 2 heaping cups), trimmed, halved
1 package of baby portobello or button mushrooms, quartered
3 medium carrots, cut into thin sticks
Olive oil
2-3 tablespoons good tasting apple cider vinegar, cider, or apple juice
3 cloves of garlic, minced
1 teaspoon rubbed sage
Sea salt and fresh ground pepper, to taste

Instructions:

Preheat the oven to 375ºF.

Toss the veggies into a roasting pan and add the olive oil, cider vinegar, garlic, sage, sea salt and pepper. Toss to coat. Roast until fork tender but not too soft - about 40 minutes depending upon your altitude, and your oven.

For the refried butter beans:

1 14-oz can butter beans, drained
Olive oil
1 clove of garlic, minced
1/2 teaspoon rubbed sage
Sea salt and pepper, to taste

Instructions:

About ten minutes before the vegetables are done, heat a dash of olive oil in a medium skillet and add the garlic; cook briefly; add the butter beans and season with sage, salt and pepper. Cook over low heat, stirring only gently and briefly with a wooden spoon (to keep some of the bean texture).

Scoop about a half cup of the cooked brown rice and place it on the center of a serving plate. Top it with a quarter of the roasted veggies. Add a spoonful of refried butter beans on the side.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

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Check out these other tempting recipes for Brussels sprouts. They're way more than just good-for-you. They're mighty tasty, if you know (like these savvy cooks) how to handle 'em.
Lemon Dijon Roasted Brussels Sprouts at Gluten Free By the Bay


Order the Real Food Daily cookbook here.




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