Best Rice Bowl With Roasted Brussels Sprouts Broccoli Tomatoes Amp Recipes

Rice Bowl With Roasted Brussels Sprouts, Broccoli, Tomatoes & image

Provided by Nado2003

Categories Brown Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb Brussels sprout (trimmed and halved or quartered, depending on size)
3 tablespoons olive oil
kosher salt & fresh ground pepper, to taste
1 small head broccoli, cut into small florets
2 small zucchini (cut into 1/2-inch thick rounds)
1 pint cherry tomatoes, preferably mixed colors
6 garlic cloves, peeled
olive oil or butter, for frying eggs
4 eggs
3 cups cooked brown rice

Steps:

Preheat the oven to 425°.
In a mixing bowl, toss the Brussels sprouts & garlic with 1 1/2 tablespoons of the olive oil, and season with salt and pepper. Spread out in an even layer on a sheet pan with cut side down and put into preheated oven. Roast 10 minutes. Turn sprouts so another cut side is down, this will make sure your sprouts are evenly baked.
Toss the broccoli and zucchini with the remaining olive oil; season with salt and pepper. Add to pan of brussel sprouts. Continue to roast 10 minutes. Turn all vegys to brown all sides. Continue to roast 5 minutes or until vegys are brown.
Add tomatoes to the pan, and roast another 5-7 minutes, just until the tomatoes start to burst and the vegetables are browned and cooked through.
Meanwhile, heat just enough butter or oil to coat a nonstick pan. Fry the eggs until cooked as desired, preferably with the yolks still runny. Season with salt and pepper as they cook.
Divide the rice between four bowls. Top with a quarter of the mixed roasted vegetables and 1 egg.
Enjoy!

Nutrition Facts : Calories 437.3, Fat 17.4, SaturatedFat 3.4, Cholesterol 186, Sodium 149.9, Carbohydrate 57.1, Fiber 10.4, Sugar 7.7, Protein 17.8

Roasted Broccoli and Brussel Sprouts image

Provided by under12parsecs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs broccoli florets
1 lb Brussels sprout
3 garlic cloves, minced
4 tablespoons olive oil, divided
salt and pepper
1 tablespoon honey
2 teaspoons Dijon mustard
1 lemon, juice and zest
1 pinch cayenne
salt and pepper
1/4-1/2 cup parmesan cheese (optional)

Steps:

Preheat oven to 425 degrees. Wash veggies and **DRY THOUROUGHLY**. You want them to be bone dry, or they will not caramelize. They will steam.
Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. I like to have as many flat sides as possible so they get as caramelized as can be. Remove the core end of the brussels sprouts and slice them in half.
Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
Roast in the oven for 20-30 minutes depending on how crisp you like them. Stir halfway through cooking time. Remove from oven and allow to cool slightly.
Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.