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Winter Veggies and Brown Rice

Winter Veggies and Brown Rice

with Three Kinds of Herbs

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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
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Small pot
Peeler
Large Bowl
Baking Sheet
Pan
Instructionsarrow up iconarrow up icon
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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.

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.

3

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

4

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

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.

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.