---
title: Winter Veggies and Brown Rice
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/herb-roasted-vegetables-58331af36121bb3b154cea02
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 220
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 612
  protein: 19
  fat: 24
  saturated fat: 6
  carbohydrates: 92
  sugar: 11
  fiber: 17
  cholesterol: 16
  sodium: 316
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/winter-veggies-and-brown-rice.avif"
---

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{1.5%cup}, then cover and reduce to a simmer. Cook until tender, ~{25%minutes}.

Trim and halve @Brussels Sprouts{16%oz} lengthwise. Peel, then thinly slice @carrots{2%unit} on a diagonal into ¼-inch-thick slices. Strip @rosemary{¼%oz}, @thyme{¼%oz}, and @parsley{¼%oz} leaves from stems, keeping each herb separate from one another. Discard stems. Roughly chop all herbs. Halve @lemon{1%unit}.

In a #large bowl{}, toss together Brussels Sprouts, carrots, @cauliflower florets{20%oz}, thyme, and a large drizzle of @olive oil{2%tbsp}. Season with @salt{} and @pepper{}.

Spread seasoned veggies out on a #baking sheet{} and roast until tender, ~{20%minutes}. Toss halfway through.

Heat a drizzle of olive oil in a #small pan{} over medium heat. Add rosemary, ½ cup water, and @veggie stock concentrate{2%unit}. Simmer until liquid has reduced by half. Add a squeeze of lemon and @butter{2%tbsp}. Continue simmering until thickened, ~{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{2%oz}.