Roasted Brussels Sprouts and Walnut Over Rice

After I had dinner at Alta on West10th Street in Manhattan,

I couldn't stop thinking about Brussels Sprouts.

I had tried to make it as of what I had in my fridge many times

before I got it quite right and tasty.

Here it is, my version of Brussels Sprouts.

- 10 roasted Brussels Sprouts

- 1 handful of grape tomatos

- 1 handful of walnut

- 2 teaspoon of olive oil

- a half of onion

-1 cup of cooked jasmine rice, infused with onion, a few bay leaves and garlic

- 5 Mashed black olives

- 1 pinch of salt