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American Recipes
Winter Veggies and Brown Rice

Winter Veggies and Brown Rice

with Three Kinds of Herbs

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Rated 3 / 4out of 357 ratings
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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 freeVeggie

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

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

1 unit


10 ounce

Cauliflower Florets

¼ ounce


¼ ounce


¼ ounce


1 unit


1 unit

Vegetable Stock Concentrate

¾ cup

Brown Rice

1 ounce


Not included in your delivery





1 tablespoon



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
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.
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat oven and cook rice
Preheat oven and cook rice

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.

Season veggies
Season veggies

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
Roast veggies

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

Make herb pan sauce
Make herb pan sauce

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
Finish and plate

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.