Roasts, Roots, and Rice

As the semester draws to an end I've found myself short on time to prepare meals. This is where those frozen portions of past recipes come in handy. Tonight though, I found a way to make a delicious meal that only took five minutes of preparation and tasted fantastic. This is a great recipe to prep when you get home from work or school and enjoy on the table 45 minutes later. Your friends and family will think that you slaved over the stove with how good this concoction smells and tastes!

Xoxo, Liesse

Roasted Veggies with Brown Rice

• 1/3 Sweet Potato, peeled and thinly sliced
• 1/2 Red Bell Pepper, coarsely chopped
• 3 Small (not baby) Carrots, speared
• 1/5 Cup Pine Nuts
• 1 Large Clove Garlic, sliced
• 2 Pinches Salt
• 2 Pinches Brown Sugar
• 1 Pinch Black Pepper
• 1 1/2 Tbs Olive Oil
• 1/3 Cup Brown Rice

1. Set rice to cook on stove top as per package directions (will take approximately 45 minutes)
2. Combine remainder of ingredients in oven proof bowl, mixing with your hands to insure that all veggies are covered in olive oil.
3. Cook veggies in oven at 400 until the rice is done.
4. Serve the veggies over rice and wa-la! You've got a dish of tender veggies with the rich flavor of pine nuts and the spice of fresh garlic.