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Winter Veggies and Brown Rice
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Winter Veggies and Brown Rice

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.

Tags:
Gluten-free
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

8 ounce

Brussels Sprouts

1 unit

Carrots

10 ounce

Cauliflower Florets

¼ ounce

Rosemary

¼ ounce

Thyme

¼ ounce

Parsley

1 unit

Lemon

1 unit

Veggie Stock Concentrate

¾ cup

Brown Rice

1 ounce

Pepitas

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories612 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate92 g
Sugar11 g
Dietary Fiber17 g
Protein19 g
Cholesterol16 mg
Sodium316 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Peeler
Large Bowl
Baking Sheet
Pan

Instructions

Preheat oven and cook rice
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, about 25 minutes.

Prep
2

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.

Season veggies
3

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

Roast veggies
4

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

Make herb pan sauce
5

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.

Finish and plate
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.

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