Title
Herb-roasted winter veggies and rice
Just a few simple herbs are used to create this surprisingly simple seasonal dish.
Serving Size
1
Servings
1
Ingredients
1/2 cup
8 oz.
1 large
8 oz.
¼ oz. each
1
1/2 tbsp.
1 1/2 tbsp.
1 oz.
Directions
- 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 florets.
- 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 min.
- 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!
Recipe Nutrition
Calories
405
Carbs
40
Protein
15
Fat
20
Sodium
300
Fiber
10
