Drizzle of extra-virgin olive oiloptional See Note
Sea salt and black pepper to taste
Dressing
¼cupwater
2garlic cloves
2tablespoonwhite balsamic vinegar
2tablespoonDijon mustard
1teaspoonpure maple syrup
¼teaspoonground thyme
Sea salt and black pepper to taste
TOPPINGS
Green onionschopped
Roasted cashewschopped
Basil leaves
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Instructions
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.
Maple Mustard Dressing
In a blender, add the water, garlic, vinegar, mustard, maple syrup, thyme and salt and pepper and blend until smooth and creamy, approximately 1 minute.
Build the bowls
Put the rice in a large bowl and put the vegetables on top. Toss with the dressing and divide into four bowls. Garnish with the green onions, cashews, and basil leaves.
Notes
The olive oil is optional. It will give the vegetables a nice crispy exterior but the flavor will be the same. Enjoy! The Nutrition Facts are an estimate only.