Roasted Roots on Rice

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Serves 4

Ingredients

Roasted Roots

3 Cups (750mL) Root vegetables such as squash, parsnip, carrots, turnip or sweet potato; peeled, seeded and cut into 1” pieces

¼ tsp (5mL) Each cinnamon and nutmeg

1 Tbsp (15mL) Brown sugar

1 Tbsp (15mL) Butter, melted

Salt and pepper to taste1 Tbsp (15mL) Lemon juice

Rice

3 Cups (750 mL) Cooked rice or gluten-free grain of your choice; i.e., quinoa

1 Broccoli stalk, chopped

1 Celery stalk, diced

1 Large carrot, diced

1 Onion, diced

4 Tbsp (60mL) Oil

1 Tbsp (15mL) Each garlic and ginger, minced

Directions

  1. Pre-heat the oven to 375°F

  2. Toss all roasted root ingredients together (except lemon juice)

  3. Place vegetables on a baking sheetBake uncovered for 45 minutes or until tender, turning once

  4. For rice: in a large saucepan sauté onions, celery, and carrots for a few minutes

  5. Add broccoli and ½ Cup (125mL) water, cover, and cook until all vegetables are slightly soft and water is evaporated

  6. Add the garlic and ginger, cook 1 minute

  7. Add grains and soya sauce, cook until heated through

  8. Toss roasted vegetables with lemon juice, serve on top of rice and enjoy

Special thanks to the NSCC Culinary Arts Program student

Mark Chapman for recipe development.

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