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.


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


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


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:

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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.


Kim said...

That's a tasty little number. I just found your blog. Nice.

Anonymous said...

ooh! I have a bag of brussel sprouts in my fridge that I didn't know what to do with.


Jenni said...

this sounds fantastic! I hate brussel sprouts (one of the only veggies I dislike) but I think I would more than gladly eat them prepared like this.

I can't wait to get my own kitchen this summer so I can make some healthy and tasty GF meals (finally!)

Kleja said...

Karina, I wanted to make this so badly but when I went to the store I couldn't find Brussels sprouts, baby Portobello or Butter Beans. So, I bought a package of mixed mushrooms, baby Bok Choy and Great Northern White beans. I also didn't have enough time to make brown rice so instead I made Tinkyada Brown rice pasta elbows. I followed the recipe directions using these ingredients and it turned out great! Yet another dish inspired by you and half my very own creation :) Thanks!

Anita said...

hi Karina,

Just found your blog, and love your work! I'm not a celiac, but I have certainly noticed a remarkable improvement to my health and energy levels since giving up gluten.

I've also found some REALLY TASTY food that I would never have known about unless I'd gone down the gluten-free path... so, I guess it's true that EVERY CLOUD has a silver lining!

Good recipes and tips are very valuable, so thank you!

Great work, will be linking to your blog from my photoblog later on...


moonwatcher said...

hi again Karina,

wandered over again from FFVK and the Swank MS diet recipe excange and made this with wild rice, just for kicks and a texture taste experiment. I mean I love it so why wait until Thanksgiving? I really enjoyed the combination of colors, tastes and the earthiness. Also my first time tasting butter beans. Yum! Thanks, and here's to spring and renewal for all of us!

Naomi said...

Thanks for this recipe! I made it tonight and it came out great. The butter beans add a great unexpected texture that gives the entire dish balance.

Can't wait to try some of your green chile recipes. I'm a native New Mexican living in San Francisco and I keep a freezer full of Bueno at all times.

katrina said...

This looks fantastic, Karina! I love brussels sprouts, and I love roasted anything, so this recipe is a keeper.

WheatFreeMeatFree said...

I love the creaminess of butter beans, I'm sure it's played up when they're refried.

And brussels sprouts are so delicious. Unfortunately, our little local grocery store doesn't have them frequently, but I may go on a hunt to find them.

Joanne said...

I am with you on the Brussels sprouts, in my opinion they are like little balls of yumminess. The idea of refried butter beans is really interesting, I will have to try it!

GFE--gluten free easily said...

I just recently discovered that brussel sprouts can taste incredibly good. Who knew? A friend had cut some organic ones in half and then sauteed them in butter and garlic. Ali at Whole Life Nutrition ( just shared a simple roasted brussel sprouts recipe, too. (She also shared the health benefits of eating them.) So as soon as the snow clears and the roads are back to normal here, I am going to buy some brussel sprouts and some butter beans (one of my all-time faves), mushrooms, and carrots. I really can't wait to make this recipe, Karina. I'll report back. :-)


pwarias said...

Oh wow, I LOVE brussels sprouts, beans, and brown rice... it's like you made this recipe just for me! I can't wait to try it!

Ali (Whole Life Nutrition) said...

Oh what a coincidence, I just posted a recipe for roasting brussels sprouts a few days ago to my blog, well I guess a week ago. Don't you just love them Karina. Tom and I eat these for dinner at least 3 times a week, and they are so simple to prepare.

-Ali :)

I Am Gluten Free said...

Brussel Sprouts. Love them. Can't believe I went almost half a century without making their acquaintance. Now I can't get enough of them. Recipe sounds fantastic!

Jamie said...

I love roasted brussles sprouts --even my 3 yr old and 1 yr old love them. I look forward to trying this recipe soon.

Anonymous said...

This is one of THE BEST veggie combos I have ever tasted! The bean sweetness is just delicious with the tang of the brussel sprouts- never would have thought of this one- Thank You so much (and for your recipes/writing in general.) Wheat/ dairy free is not so bad at all with you around! :-)

Darcie said...

This looks really tasty! I'm vegan and gluten free, and lately I've been out of ideas about what to cook. I'll definitely give this one a try! I've been reading your blog for months now so I figured I should start saying hi and letting you know how great I think your recipes are! :D

Karina Allrich said...

Wow- thanks- all of you Lovelies- for your kind comments. I appreciate it. xox Karina

A Man said...

Making this for Easter dinner tomorrow! Hope it turns out as yummy as it looks.

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