Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked short grain brown rice
  • 1 large beet
  • 1 butternut squash
  • 1 lb Brussels sprouts
  • 4 cups kale
  • Drizzle of extra-virgin olive oil (optional See Note)
  • Sea salt and black pepper to taste
  • ¼ cup water
  • 2 garlic cloves
  • 2 tablespoon white balsamic vinegar
  • 2 tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon ground thyme
  • Sea salt and black pepper to taste
  • Green onions (chopped)
  • Roasted cashews (chopped)
  • Basil leaves

Instruction

  • Preheat oven to 400°F (204°C)
  • Peel and cube the beets and butternut squash (remove seeds) into bite size pieces. Slice the ends off of the Brussels sprouts and slice in half. 
  • Evenly spread the vegetables on a large rimmed baking pan. Use two pans if you run out of room. Lightly drizzle the olive oil (see note) over the vegetables and sprinkle with salt and pepper to taste. Roast for approximately 45 minutes (toss the vegetables half way through roasting), or until they are caramelized and fork tender. 
  • While the vegetables are roasting, cook the rice according to the instructions on the package.
  • While the rice is cooking, make the dressing.