Baked Brussels sprouts on arugula, brown rice and balsamic vinegar

Spicy Brussels sprouts on bed of arugula and brown rice

This spicy Brussels sprouts on bed of arugula and brown rice is seasoned with balsamic vinegar, ground pepper, herbs, hot sauce and no oil.
Course Entree
Cuisine French, Low fat, Vegan
Keyword spicy Brussels sprouts
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 people
Calories 288kcal
Author Nicolas Pujol


  • 2 cups cooked brown rice
  • 1 oz arugula
  • 4 oz Brussels sprouts
  • 6 tbsp balsamic vinegar
  • hot sauce to taste


  • Bake the Brussels sprouts and cook the brown rice (skip the use of oil for both items for an oil-free recipe).
  • On each plate, add a cup of cooked brown rice as the base. Layer it with arugula on top, then place delicately one by one each piece of Brussels sprout so they fit uniformly on top of the plate.
  • Add the balsamic vinegar on top, as well as the hot sauce.
  • Serve immediately.


Calories: 288kcal | Carbohydrates: 59g | Protein: 7g | Fat: 1g | Sodium: 30mg | Potassium: 480mg | Fiber: 5g | Sugar: 8g | Vitamin A: 765IU | Vitamin C: 50.3mg | Calcium: 79mg | Iron: 2.4mg