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Season 1 cup of shredded Brussels sprouts with olive oil, salt, pepper, garlic powder, and balsamic glaze.
Roast at 400 for 10 minutes or until crispy.
Boil ½ cup dry protein rice or pasta according to package directions.
Combine roasted Brussels Sprouts and protein rice and top with olive oil, more balsamic glaze, salt, pepper, and ¼ cup crumbled goat cheese.