Winter Veggies and Brown Rice

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.