Brussels Sprouts, Brown Rice, and Broccolini Salad

Enjoy a nutritious and flavorful Brussels Sprouts, Brown Rice, and Broccolini Salad, combining hearty brown rice with tender broccolini and roasted Brussels sprouts, dressed in a tangy vinaigrette. This salad is perfect as a satisfying main dish or a delightful side.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings


  • 1 cup brown rice, uncooked
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 bunch broccolini, ends trimmed and cut into bite-sized pieces
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste

For the Vinaigrette:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup (optional, for sweetness)
  • Salt and pepper, to taste

Optional Additions:

  • 1/4 cup toasted almonds or pecans, chopped
  • 1/4 cup dried cranberries or raisins
  • Crumbled feta or goat cheese (for serving)


1. Cook the Brown Rice:

  1. Rinse the brown rice under cold water.
  2. In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

2. Roast the Brussels Sprouts and Broccolini:

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet lined with parchment paper, toss Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, tossing halfway through, until tender and lightly browned.
  3. On another baking sheet, toss broccolini with the remaining 1 tablespoon of olive oil, salt, and pepper. Roast for 10-12 minutes until tender-crisp and lightly charred.

3. Make the Vinaigrette:

  1. In a small bowl or jar, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and pepper until well combined.

4. Assemble the Salad:

  1. In a large salad bowl, combine cooked brown rice, roasted Brussels sprouts, and roasted broccolini.
  2. Drizzle the vinaigrette over the salad and toss gently to coat.
  3. If using, sprinkle with toasted almonds or pecans, dried cranberries or raisins, and crumbled feta or goat cheese.

5. Serve:

  1. Serve the Brussels Sprouts, Brown Rice, and Broccolini Salad as a nutritious and satisfying main dish or side.
  2. Enjoy the salad warm or at room temperature.

Cooking Tips:

  • You can prepare the brown rice and roast the vegetables ahead of time for quicker assembly.
  • Customize the salad with your favorite nuts, dried fruits, or cheese for added flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Benefits:

  • Brown Rice: Provides fiber, vitamins, and minerals like magnesium and selenium.
  • Brussels Sprouts: High in fiber, vitamins C and K, and antioxidants.
  • Broccolini: Rich in vitamins A, C, and K, as well as dietary fiber.

Dietary Information:

  • Vegetarian: Yes
  • Vegan: Omit honey or maple syrup in the vinaigrette
  • Gluten-Free: Yes
  • Dairy-Free: Yes

Why You’ll Love This Recipe:

  • It’s a wholesome and delicious salad that combines nutritious ingredients with a flavorful vinaigrette.
  • Perfect for meal prep or bringing to potlucks and gatherings.
  • The roasted Brussels sprouts and broccolini add a satisfying crunch and depth of flavor to the dish.


Thank you for trying this Brussels Sprouts, Brown Rice, and Broccolini Salad recipe. Enjoy the blend of hearty brown rice, roasted Brussels sprouts, and tender broccolini dressed in a tangy vinaigrette. Don’t forget to like, share, and subscribe for more delightful recipes. Happy cooking!

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