Looking for something to warm you up as the temperature drops outdoors?
Look no further than this herb roasted winter veggies and rice recipe. It’s
simple to make and is packed with protein, fiber, and flavor.
Herb Roasted Winter Veggies and Rice
• ½ cup of brown or wild rice
• 8 oz. of fresh Brussels sprouts
• 1 large carrot
• 8 oz. of fresh cauliflower
• ½ cup of reduced sodium vegetable stock
• ¼ oz. of each: rosemary, thyme, parsley
• 1 lemon
• ½ tablespoon of butter
• 1 ½ tablespoons of olive oil
• 1 oz. of pumpkin seeds, shelled
Preheat oven to 450 degrees F.
Boil/cook brown rice for 25 minutes in 1 ¼ cups of water.
Wash/prepare veggies – halve brussels sprouts, julienne carrot, cauliflower
Strip fresh herbs from stems.
In large bowl, combine fresh vegetables with fresh thyme, 1 tbsp. olive oil
and a pinch of salt and pepper.
Spread veggies on a baking sheet and roast for 20 minutes; toss after 10
- Make herb sauce:
Heat 1/2 tbsp. olive oil. Add rosemary, veggie stock and simmer until
liquid is reduced by half. Add a squeeze of lemon and 1 tbsp. butter;
simmer for 3 min.
- Plate your meal:
Layer half of rice and roasted veggies, drizzle of half of herb sauce,
parsley, and half of pepitas. Enjoy!