Herb Roasted Winter Veggies and Rice

Serving Size
Herb Roasted Winter Veggies and Rice

Nutrition Information

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