Winter Veggies and Brown Rice

🥘 Ingredients

• brown rice
  1 c
• brussels sprouts
  10 oz
• butter
  1 tbsp
• carrots
  3 unit
• cauliflower florets
  2 c
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  2 sprigs
• pepitas
  2 tbsp
• pepper
  1 tsp
• rosemary
  2 sprigs
• salt
  1 tsp
• thyme
  2 sprigs
• veggie stock concentrate
  1 unit

🍳 Cookware

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

1. 

   1

   small pot Preheat oven to 450°F. Bring 1½%cup water to a boil. Once boiling, add brown rice , cover, and reduce heat to a simmer. Cook until tender ⏱️ 25 minutes .

   brown rice: 1 c
2. 

   2

   Trim and halve brussels sprouts lengthwise. Peel carrots , then thinly slice on a diagonal into ¼-inch-thick pieces. Strip rosemary , thyme , and parsley leaves from stems, keeping each herb separate. Discard stems and roughly chop all herbs. Halve lemon .

   brussels sprouts: 10 oz, carrots: 3 unit, rosemary: 2 sprigs, thyme: 2 sprigs, parsley: 2 sprigs, 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: 2 c, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
4. 

   4

   Spread seasoned veggies out on a baking sheet and roast until tender ⏱️ 20 minutes . Toss halfway through cooking.
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 juice and butter . Continue simmering until thickened ⏱️ 3 minutes .

   veggie stock concentrate: 1 unit, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork and divide between plates. Top with roasted veggies, drizzle the pan sauce over everything, and garnish with parsley and pepitas .

   pepitas: 2 tbsp