Herb Roasted Winter Veggies and Rice

Herb Roasted Winter Veggies and Rice
Serving Size
1
Servings
1

Ingredients

1/2 cup
brown or wild rice
8 oz.
fresh Brussels sprouts
1 large
carrots
8 oz.
fresh cauliflower
½ cup
Reduced sodium vegetable stock
¼ oz. each
Rosemary, Thyme, Parsley
1
lemon
1/2 tbsp.
butter
1 1/2 tbsp.
olive oil
1 oz.
pumpkin seeds, shelled
Directions
  1. Preheat oven to 450 degrees F.
  2. Boil/cook brown rice for 25 minutes in 1 ¼ cups of water.
  3. Wash/prepare veggies – halve brussels sprouts, julienne carrot, cauliflower florets.
  4. Strip fresh herbs from stems.
  5. In large bowl, combine fresh vegetables with fresh thyme, 1 tbsp. olive oil and a pinch of salt and pepper.
  6. Spread veggies on a baking sheet and roast for 20 minutes; toss after 10 min.
  7. 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.
  8. Plate your meal: Layer half of rice and roasted veggies, drizzle of half of herb sauce, parsley, and half of pepitas. Enjoy!

Nutrition Information

Calories 405
Carbs 40 g
Protein 15 g
Fat 20 g
Sodium 300 mg
Fiber 10 g