This one pan roasted veggies recipe with basmati rice is both super hearty and super wholesome. You need this simple staple recipe in your regular rotation, trust me.
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This simple dish is like a warm embrace from Mother Gaia herself. It perfectly balances tons of delicious earthy flavors with just a hint of sweetness. This recipe is deceivingly delicious and your bod will thank you for the nourishment.
Overall, this dish is incredibly well-rounded nutritionally, with a balance of complex carbohydrates, proteins, healthy fats, vitamins, and minerals. It's the kind of meal that leaves you satisfied, energized, and nourished from within.
If you opt for brown basmati rice, this dish is a nutritional powerhouse. Brown basmati rice is a whole grain, so it retains its bran and germ. You get more fiber than you would with white rice. Fiber is fantastic for digestive health and can help manage cholesterol levels. It also has a lower glycemic index than white rice, which is better for blood sugar control.
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Cold Asparagus Salad Ingredients
- olive oil
- garlic
- balsamic vinaigrette
- dijon mustard
- soy sauce
- honey
- zucchini
- bell peppers
- carrots
- red onion
- mushrooms
- broccoli
- basmati rice
This recipe is nourishing for all bodies and souls, but it's especially balancing for my Kapha-dominant friends (sans zucchini).
Falafel Over Rice Instructions
- In a bowl, whisk together the olive oil, minced garlic, balsamic vinaigrette, dijon mustard, soy sauce, and honey until well combined.
- Preheat your oven to 400ºF. Cut the zucchini, bell peppers, carrots, red onion, and broccoli into bite-sized pieces. Slice the mushrooms.
- Toss the veggies with the marinade, making sure they are all coated, and let them sit for 10-15 minutes. Longer is totally fine, you can let them marinade overnight if you want extra flavor!
- Spread the veggies on a baking sheet and roast them in the preheated oven for 25-30 minutes, until they are tender and slightly caramelized.
- While the veggies are roasting, cook the basmati rice according to the package instructions. For an extra flavor boost, consider adding a bay leaf, a pinch of saffron, or a sprinkle of your favorite herbs to the rice as it cooks.
- Serve the roasted veggies over a bed of fragrant basmati rice.
For extra crispy roasted veggies, roast them on a rack placed on the baking sheet. This allows the hot air to circulate around the veggies more efficiently, giving you an extra bit of crisp.
Substitutions
- Brown Basmati Rice - You can go no rice, or use brown basmati rice with quinoa, farro, or cauliflower rice for a different texture or lower-carb option.
- Balsamic Vinaigrette - If you don’t have balsamic vinaigrette, you can use apple cider vinegar or red wine vinegar with a touch of honey as an alternative.
- Honey - For a vegan alternative, replace honey with maple syrup or agave nectar.
- Soy Sauce - For a gluten-free or soy-free option, swap out tamari or coconut aminos.
Variations
- Spice it Up: Add a kick with some red pepper flakes or a dash of cayenne pepper in the marinade.
- Herb-Infused: Mix in some fresh herbs like rosemary, thyme, or basil with the vegetables before roasting for an aromatic twist.
- Protein-Packed: Add some shredded chicken, chickpeas, or diced tofu to the veggie mix before roasting to make this dish more substantial.
Storage
Refrigerate - Store the roasted veggies and brown basmati rice in separate airtight containers in the refrigerator for up to 4 days.
Freezing - While the roasted veggies can be frozen in a freezer-safe container for up to 2 months, it’s best not to freeze the cooked rice as it'll likely become mushy upon thawing.
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Recipe
One Pan Roasted Veggies over Rice
Print RecipeIngredients
Marinade
- 3 tablespoon olive oil
- 2 cloves garlic minced
- ¼ cup balsamic vinaigrette
- 1 tablespoon dijon mustard
- 2 tablespoon soy sauce
- 2 teaspoon honey
Roasted Veggies
- 2 zucchini diced
- 2 bell peppers sliced
- 3 carrots peeled and sliced
- 1 red onion sliced
- 1 cup mushrooms sliced
- 1 head broccoli chopped
- 1 cup basmati rice white or brown
Instructions
- In a bowl, whisk together the olive oil, minced garlic, balsamic vinaigrette, dijon mustard, soy sauce, and honey until well combined.
- Preheat your oven to 400ºF. Cut the zucchini, bell peppers, carrots, red onion, and broccoli into bite-sized pieces. Slice the mushrooms.
- Toss the veggies with the marinade, ensuring they are all coated, and let them marinate for 10-15 minutes. They can marinate overnight.
- Spread the veggies evenly on a baking sheet and roast them in the preheated oven for 25-30 minutes, until tender and slightly caramelized. If they don't fit in a single layer on one tray, use a second tray.
- While the veggies are roasting, cook the basmati rice according to the package instructions. For an extra flavor boost, consider adding a bay leaf, a pinch of saffron, or a sprinkle of your favorite herbs to the rice as it cooks.
- Serve the roasted veggies over a bed of basmati rice.
Notes
- Marinating the vegetables for a longer period (up to overnight) deepens the flavors.
- Use a roasting rack for crispier vegetables.
- Feel free to experiment with different vegetables or add chickpeas or tofu for a protein boost.
- Reheating: To reheat, place the roasted veggies on a baking sheet and warm them in the oven at 350°F (175°C) for 10-15 minutes. The rice can be reheated in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Nutrition
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
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