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Browned Butter Brussels Sprouts, Brown Rice and Pecans

This was scrumptious. I couldn’t stop “tasting” it and since I’d made it to bring to my brother’s house, it became a problem. This dish WILL be on my Thanksgiving table this year (I finally have to put on my big girl pants and host). 

The brown butter maple sauce will probably be drizzled over many things this fall as it was perfection. It worked with the roasty sprouts and the brown rice soaked it up like a boss. I always have dates in my kitchen and they lent a sweet, chewy bite that was sort of the cherry on top. If you want more color, try it with dried cranberries instead.

We ate this at room temperature for the get-together but I like it best warm. I heated the leftovers with rotisserie chicken and proceeded to scrape every last grain of rice off my plate. It was a happy, mostly healthy dinner.

Notice you’re using cooked rice? I figure most people know how to cook rice (or at least to microwave a bag of Uncle Ben’s) but my favorite, hands off method is to bake it. The amounts (that yield 4 cups) can be found in this recipe. And toasted nuts? Another direction listed in the ingredients section. To toast nuts you can either microwave them (true story!), toast them in a dry skillet over medium heat, stirring occasionally, or bake them in a medium heat oven (for about ten minutes or until fragrant).  If you’re into trying your holiday recipes beforehand, then make this soon! PS it’s gluten free.

Browned Butter Brussels Sprouts, Brown Rice and Pecans

Serves 8-10

4 c. cooked brown rice

4 c. Brussels sprouts, trimmed and halved

2 tbsp. olive oil

Kosher salt and pepper

1 c. pecans, toasted

1/2 c. dried dates, diced

4 tbsp. unsalted butter

2 tbsp. maple syrup

Juice from 1/2 a lemon

1/4 tsp. kosher salt

1/4 tsp. black pepper

1. Preheat oven to 400 degrees and line a baking sheet with foil. Add brussels sprouts and toss with olive oil. Sprinkle with salt and pepper and roast until golden brown, about 20 minutes.

2. Place pecans and dates in a mixing bowl.

3. Meanwhile place butter in a small saucepan over medium low heat. Allow to cook until it turns brown but watch carefully and remove from heat before it turns black.

4. Remove from heat and add maple syrup, lemon juice, salt and pepper. Whisk to combine.

5. Add rice and brussels sprouts to mixing bowl and toss with brown butter mixture. Taste for salt. Serve warm or room temperature.