I figured it’s probably time to share this recipe with the world since it’s one of my favorites and one that I make at least once a week. I love it because 1) it’s supremely easy- perfect for when you just get home from work and are the unfortunate combination of starving and lazy 2) healthy- its low carb and high veggie 3) tastes amazing and 4) makes great leftovers-perfect for bringing to lunch, one of the most valuable qualities in a meal in my opinion. It’s also very amenable to substitutions; often times all I have at home are zucchini, onions and broccoli so that’s what ends up in my bowl, this time I liked the idea of brussel sprouts, so I added them. You really can put any veggies you like in your bowl, here’s what I used this time (I forgot to put the onion in the picture, sorry onion).
While your oven preheats to 425, cut your zucchinis in half, hot dog style, cut the pepper in half and remove the seeds, quarter the onion, and slice the brussel sprouts in half, arrange them on a baking sheet lined with tinfoil (easy-no clean up).
Cut the broccoli and cauliflower into florets, put them in a large bag with about 1T olive oil, sprinkle in some salt and pepper, squeeze the juice of half a lemon into the bag, and shake it all up to coat the florets.
Then, dump the broccoli and cauliflower onto the baking sheet with the other veggies. I use olive oil cooking spray on the zucchini, pepper, onion, and brussel sprouts, I also sprinkle some salt and pepper on those guys. The sister would recommend a little garlic powder as well.
When all your vegetables are oiled, seasoned, and arranged on the baking sheet, stick them in the oven and leave them there for 25 minutes. You’re looking for a nice caramelization on the veggies without them getting soft and mushy.
Take them out, let them cool a bit, and cook the rice (I use the 90 second rice because I don’t have the patience to cook rice). Chop the roasted vegetables and throw them on top of a bed of rice, sprinkle on some goat cheese, red pepper flakes and salt and pepper, top with a little bit of lemon zest. Enjoy!
- 1 bag of 90 second brown rice
- 1 head of broccoli
- 1 small head of cauliflower
- 1 large zucchini (I used 2 small ones)
- ½ red bell pepper
- 1 cup brussel sprouts
- ¼ red onion
- lemon
- goat cheese crumbles
- red pepper flakes
- salt and pepper
- olive oil
- Cut the zucchinis in half, cut the red pepper in half and remove the seeds, quarter the onion, slice the brussel sprouts.
- Arrange the cut veggies on a baking sheet, spray with olive oil (or brush with olive oil), season with salt and pepper.
- Cut the broccoli and cauliflower into florets, put them in a zip lock bag, pour in 1T of olive oil, squeeze half the lemon into the bag, and sprinkle some salt and pepper in. Close the bag and shake everything up so that the florets are coated with the oil and lemon juice.
- Pour the broccoli and cauliflower on to the baking sheet with the other veggies.
- Bake all the veggies at 425 for 25 minutes. Pull them out and let them cool.
- While they cool, cook the 90 second rice, and pour it into two bowls.
- Chop up the veggies and split them between the two bowls.
- Sprinkle goat cheese, lemon zest, red pepper flakes and salt and pepper on top.
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