Vegan Brussels Sprouts & Garlic Herb Rice

A wholesome, one-pan dish packed with tender Brussels sprouts, fragrant herbs, and fluffy rice. Quick to make, full of flavor, and 100% plant-based.

Ready in: 35 minutes

Serves: 4

Ingredients

For the Rice:

• 1 cup long-grain white rice (or brown rice*)

• 2 cups low-sodium vegetable broth (or water)

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 teaspoon dried thyme

• ½ teaspoon dried oregano

• ¼ teaspoon ground black pepper

• Salt to taste

For the Brussels Sprouts:

• 3 cups Brussels sprouts, trimmed and halved

• 1½ tablespoons olive oil

• 1 tablespoon balsamic vinegar

• ½ teaspoon smoked paprika

• Salt & pepper to taste

Optional Garnish:

• Fresh parsley, chopped

• Toasted pine nuts or slivered almonds

• Lemon zest

Instructions

1. Prepare the Brussels Sprouts

1. Preheat your oven to 425°F (220°C).

2. Toss the halved Brussels sprouts with olive oil, balsamic vinegar, smoked paprika, salt, and pepper.

3. Spread them out on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until caramelized and tender.

2. Cook the Rice

1. While the sprouts are roasting, heat 1 tablespoon olive oil in a medium saucepan over medium heat.

2. Add the onion and sauté for 3–4 minutes, until translucent.

3. Stir in the garlic, thyme, oregano, and black pepper. Cook for 1 minute until fragrant.

4. Add the rice and toast for 1–2 minutes, stirring constantly.

5. Pour in the vegetable broth and bring to a boil.

6. Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes (or according to rice package instructions), until the rice is cooked and liquid is absorbed.

If using brown rice, increase the liquid to 2½ cups and cooking time to about 35–40 minutes.

3. Assemble the Dish

1. Fluff the cooked rice with a fork and season with salt to taste.

2. Fold in the roasted Brussels sprouts or serve them over the rice.

3. Garnish with fresh parsley, nuts, and a pinch of lemon zest if desired.

Tips & Variations

• Add a can of drained chickpeas for extra protein.

• Want more heat? Sprinkle in a pinch of red pepper flakes when cooking the garlic.

• Drizzle with tahini or vegan pesto for a creamy twist.