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
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.