In another pot, bring water to a boil and add in brussel sprouts and boil until they soften. Drain brussel sprouts and lay them onto baking sheet lined with parchment paper. Drizzel lightly with olive oil and use salt and pepper to taste.
For the pesto, add in the garlic, almonds, basil and blend. Stir in the olive oil until you reach an oozy consistency. Season to taste.
To assemble, toss the rice with pesto, dried cranberries, and garnish with ribboned basil.
Recipe by Radiant Rachels at https://radiantrachels.com/brussel-sprout-cranberry-pesto-rice/