Citrusy Brown Rice with Roasted Root Veggies
Serves: 4-6
  • 1 large sweet potato, peeled and diced (approx. 2 cups)
  • ½ lb. carrots, peeled and sliced (approx. 2 cups)
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon cinnamon
  • ¾ teaspoon salt
  • 2 tablespoons orange juice
  • 2 cups cooked brown rice
  • ½ cup raisins
  1. Preheat oven to 400.
  2. On a parchment lined baking sheet, toss sweet potatoes and carrots with 2 tablespoons of the olive oil, cinnamon and ½ teaspoon of the salt. Place in oven and bake for 20-25 minutes, until fork tender and golden in spots.
  3. In a small bowl whisk together orange juice and remaining 1 tablespoon of olive oil and ¼ teaspoon of salt.
  4. In a large bowl, add the cooked brown rice, roasted veggies and raisins. Pour the orange juice mixture over the brown rice and stir to combine.
Recipe by Red Kitchenette at