Winter Veggies and Brown Rice

🥘 Ingredients

• Brussels Sprouts
  1 lb
• brown rice
  1.5 c
• butter
  2 tbsp
• carrots
  2 unit
• cauliflower florets
  20 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  ¼ oz
• pepitas
  2 oz
• pepper
• rosemary
  ¼ oz
• salt
• thyme
  ¼ oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• large bowl
• baking sheet
• small pan

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Bring 1½ cups water to a boil in a small pot . Once boiling, add brown rice , then cover and reduce to a simmer. Cook until tender, ⏱️ 25 minutes .

   brown rice: 1.5 c
2. 

   2

   Trim and halve Brussels Sprouts lengthwise. Peel, then thinly slice carrots on a diagonal into ¼-inch-thick slices. Strip rosemary , thyme , and parsley leaves from stems, keeping each herb separate from one another. Discard stems. Roughly chop all herbs. Halve lemon .

   Brussels Sprouts: 1 lb, carrots: 2 unit, rosemary: ¼ oz, thyme: ¼ oz, parsley: ¼ oz, lemon: 1 unit
3. 

   3

   In a large bowl , toss together Brussels Sprouts, carrots, cauliflower florets , thyme, and a large drizzle of olive oil . Season with salt and pepper .

   cauliflower florets: 20 oz, olive oil: 2 tbsp, salt, pepper
4. 

   4

   Spread seasoned veggies out on a baking sheet and roast until tender, ⏱️ 20 minutes . Toss halfway through.
5. 

   5

   Heat a drizzle of olive oil in a small pan over medium heat. Add rosemary, ½ cup water, and veggie stock concentrate . Simmer until liquid has reduced by half. Add a squeeze of lemon and butter . Continue simmering until thickened, ⏱️ 3 minutes .

   veggie stock concentrate: 2 unit, butter: 2 tbsp
6. 

   6

   Fluff rice with a fork. Divide between plates, then top with roasted veggies. Drizzle the pan sauce onto veggies and garnish with parsley and pepitas .

   pepitas: 2 oz