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Roasted Vegetables with Brown Rice Pilaf
Vegan, gluten free
Ingredients
  • 1 teaspoon olive oil
  • 1½ cups long-grain brown rice
  • 2½ cups water
  • Salt, to taste
  •  
  • subheading: VEGETABLES:
  • 1 winter squash (delicata, acorn, butternut, buttercup, kabocha, carnival)
  • 1 red onion, halved, and cut into ¼-inch-thick wedges
  • 3 cloves garlic, halved
  • 4 large carrots, thickly sliced on a diagonal ½-inch-thick
  • 1½ pounds Brussels sprouts, trimmed and halved
  • Olive oil (for sprinkling)
  • Salt and black pepper, to taste
  • 1 teaspoon Aleppo or Maras pepper, or crushed red pepper, or more to taste
  • 3 tablespoons honey, or more to taste
  • Flaky sea salt (for sprinkling)
  • 2 tablespoons chopped fresh parsley (for garnish)
Note: Ingredients may have been altered from the original.
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