Roasted Brussels Sprouts with Whole Grains and Fruit

What happens when the wholesome goodness of Brussels Sprouts meets the sweetness of dried apricots and the flavor of bacon? A delightfully distinct dish that’s made even more special when served with organic quinoa and brown rice.

30 mins
  • 10min
    Prep time
  • 20min
    Cook time
  • 6


  • 3/4 pound Brussels sprouts, trimmed and halved
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8.5 ounces) SEEDS OF CHANGE® Quinoa & Brown Rice with Garlic
  • 1/4 cup snipped dried apricots
  • 4 slices cooked and crumbled bacon


  1. Heat oven to 400°F.
  2. On large baking sheet, toss Brussels sprouts with olive oil, salt and pepper.
  3. Bake 25 to 30 minutes or until tender, stirring halfway through roasting.
  4. Meanwhile, heat SEEDS OF CHANGE® Quinoa & Brown Rice with Garlic as directed on package; place in serving bowl.
  5. Stir in apricots, bacon and roasted Brussels sprouts.

Servings: 6

Amount per Serving

  • Calories160

  • % Daily Value*

  • Total fat 4.5g7%

    Saturated fat 1g5%

    Trans fat 0g 0%

  • Cholestrol N/AN/A

  • Sodium 330mg14%

  • Total Carbohydrates 22g7%

    Dietary Fiber 3g12%

    Sugars 2g

  • Protein 5g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A