Warm Brussel Sprout Rice

This Warm Brussels Sprout Rice is delicious. Tossed with pecans, apples, raisins, crispy meat, parmesan and toss in a light maple dressing.

I love Brussels sprouts anything. I am always making my Crispy Smashed Brussels Sprouts and Crowd Pleaser Brussels Sprout Slaw! This “rice” is such a delicious addition to any meal. And this dish is also hearty enough to also be a meal on its own. Especially from the meat sticks added to it for protein.

This warmed brussels sprouts dish is filled with all the right textures, flavors and it doesn’t require much effort to make it. In fact I even put the brussels sprouts into the food processor to make the “rice” consistency so there isn’t much chopping involved.

I love meal prepping this for the week or making for dinner parties or whenever. It is also a great side dish to Thanksgiving or any holidays coming up. Usually we do some sort of brussels sprouts bacon vibe, but this will be the new go-to recipe for us this year.

It is a great dish for lunch, dinner and switches things up from cauliflower rice, brussels sprout slaw or zoodles you know? Brussels sprout rice is absolutely delicious and a must must make!

I cannot wait to hear what you think of this dish. I hope you love it as much as we do.

What ingredients you need to make Brussels Sprout Rice:

• Brussels sprouts – I add these to the food processor and turn into “rice” consistency 
• Extra virgin olive oil – I prefer this for dressings 
• Pecans – or walnuts or almonds work for this. You can toast it or use candied nuts if you’d like or use raw nuts
• Meat sticks – I love adding these for protein and cut them into small pieces to serve and I crisp them over the stovetop
• Raisins or craisins – really either can work in this recipe
• Apple – I like using any variety for this! Gala, honey crisp, granny smith, fuji, anything works 
• Pecorino-Romano – shaved cheese is SO good in this brussels sprout rice
• Maple syrup – I like adding this for sweeter to dressing to pair with the Brussels sprouts 
• Dijon mustard – I love adding mustard for flavor to the dressing

How to make warmed Brussels Sprout Rice:

1. Add brussels sprouts to food processor and pulse until “rice” consistency is formed (this takes about 10 seconds – it’s fast)
2. Warm a large skillet with oil and add in the Brussels sprout rice
3. Sauté on medium heat for about 5 minutes, stirring occasionally so the “rice” cooks a bit
4. Remove from heat and add to large bowl
5. Next crisp the meat sticks (if desired but I love it because it reminds me of bacon) by adding them to skillet and cooking for 2-3 minutes or so
6. Remove from heat and add to brussels sprout rice with other toppings
7. Whisk together the dressing ingredients, dress as desired and enjoy!

FAQs and tips on making Brussels Sprout Rice:

1. Use the desired amount of dressing – don’t feel the need to use all the the dressing when you serve this. Dress to taste and save leftover for salads or as a chicken marinade or something! 
2. Use that food processor – using a food processor to make the “rice” consistency is so helpful. I don’t recommend hand cutting this to make the brussel sprout “rice”.
3. Toast the nuts if you prefer – you can use raw nuts, candied nuts or lightly toast them if you want for the dish.
4. Use any mix-on’s you want – you can great creative here with mix-in’s. If you prefer pears over apples, go for it. Or maybe you don’t eat meat, omit it then. And goat cheese is a great cheese alternative too.
5. Serve this warm or at room temperature – you can serve this warm or at room temperature. I also love having it cold too from the fridge but maybe that’s just me.
6. Can I meal prep this recipe? absolutely! It stays good in the fridge for 5 days. Just add less dressing at first so it’s not overly soggy.

A few other delicious veggie-loaded sides to make:

Crispy Parmesan Brussels Sprouts

Smashed Sweet Potatoes

Crispy Salt and Vinegar Smashed Potatoes

Shaved Broccolini, Brussels Sprout and Kale Salad