Winter Veggies and Brown Rice
with Three Kinds of Herbs
Parsley, rosemary, and thyme? Yes, we’re going there. This power trio of herbs is used to enhance the flavor of roasted winter veggies in this recipe, as well as to make a flavorful pan sauce that gets drizzled over everything. Served with brown rice, it’s a healthy, fortifying meal that’ll help you stay energized through the week.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Not included in your delivery
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, about 25 minutes.
Trim and halve Brussels sprouts lengthwise. Peel, then thinly slice carrot 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.
In a large bowl, toss together Brussels sprouts, carrots, cauliflower, thyme, and a large drizzle of olive oil. Season with salt and pepper.
Spread seasoned veggies out on a baking sheet and roast until tender, about 20 minutes. Toss halfway through.
Heat a drizzle of olive oil in a small pan over medium heat. Add rosemary, ½ cup water, and stock concentrate. Simmer until liquid has reduced by half. Add a squeeze of lemon and 1 TBSP butter. Continue simmering until thickened, about 3 minutes.
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.