Roasted Brussels Sprouts, Maple Seasoning, Bacon and Wild Brown Rice

  • Makes

    4 to 6 as a side dish

  • Active Time

  • Total Time


  • 1 cup wild brown rice
  • 1-½ cups chicken stock or water*
  • 1 bay leaf
  • Sea Salt, as needed
  • Fresh black pepper, as needed
  • Crushed red pepper, as needed (optional)
  • Olive oil, as needed
  • 1 lb Brussels sprouts
  • 1 large red onion, roughly chopped
  • 1 clove of garlic, minced
  • 1 Tbsp Tonewood Maple Seasoning
  • 1 Tbsp fresh rosemary, minced
  • 3 Tbsp white vinegar
  • 1 lb. bacon


  1. Preheat oven to 400°F. Line a baking sheet with foil and set aside.

  2. Follow the manufacturer’s directions for cooking wild brown rice. Add bay leaf, sea salt, black pepper, optional crushed red pepper, and about 1 Tbsp olive oil to the liquid (chicken stock or water). When the rice is done, fluff with a fork and set aside.

  3. Meanwhile, prep Brussels sprouts by trimming the ends. For smaller Brussels sprouts, vertically cut in half. For larger Brussels sprouts, vertically cut in quarters.

  4. Over the baking sheet lined with foil, toss sea salt, black pepper, optional red pepper, a generous drizzle of olive oil, Brussels sprouts, red onion, garlic, Tonewood Maple Seasoning, rosemary, and vinegar.

  5. Roast vegetables for 30 to 45 minutes or until slightly brown or until desired tenderness.

  6. As the vegetables and rice are cooking, fry bacon according to the manufacturer's directions. Place bacon on a paper-lined plate. When cool, roughly chop into smaller pieces. Set aside.

  7. Mix Brussels sprouts with onions, bacon, parsley, and wild brown rice. Enjoy!

Cook's Note

*If a softer grain of rice is preferred, use two cups of liquid to one cup of grain.
** Purchase Tonewood Maple Seasoning here.

Courtesy of:  http://communitytable.com/224567/sanuraweathers/roast-brussels-sprouts-and-wild-brown-rice/print/

Dori Ross