---
title: Winter Veggies and Brown Rice
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/herb-roasted-vegetables-58331af36121bb3b154cea02
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 220
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The herb trio creates a deeply savory and aromatic pan sauce
  - theme: Nutrition
    text: A balanced, energizing meal perfect for weeknight dinners
image: "https://images.recipes.furrysalamander.com/winter-veggies-and-brown-rice.avif"
---
#small pot{} Preheat oven to 450°F. Bring 1½%cup water to a boil. Once boiling, add @brown rice{1%cup}, cover, and reduce heat to a simmer. Cook until tender ~{25%minutes}.

Trim and halve @brussels sprouts{10%oz} lengthwise. Peel @carrots{3%unit}, then thinly slice on a diagonal into ¼-inch-thick pieces. Strip @rosemary{2%sprigs}, @thyme{2%sprigs}, and @parsley{2%sprigs} leaves from stems, keeping each herb separate. Discard stems and roughly chop all herbs. Halve @lemon{1%unit}.

In a #large bowl{}, toss together brussels sprouts, carrots, @cauliflower florets{2%cups}, thyme, and a large drizzle of @olive oil{2%tbsp}. Season with @salt{1%tsp} and @pepper{1%tsp}.

Spread seasoned veggies out on a #baking sheet{} and roast until tender ~{20%minutes}. Toss halfway through cooking.

Heat a drizzle of olive oil in a #small pan{} over medium heat. Add rosemary, ½%cup water, and @veggie stock concentrate{1%unit}. Simmer until liquid has reduced by half. Add a squeeze of lemon juice and @butter{1%tbsp}. Continue simmering until thickened ~{3%minutes}.

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{2%tbsp}.