Wild Rice with Roasted Vegetables is a perfect holiday side dish. The savory flavors of the rice and veggies mixed with the sweetness of balsamic vinegar (or maple syrup). Everyone at the Thanksgiving table will give thanks that you brought this colorful, hearty, and healthy dish!
Wild Rice with Roasted Vegetables
This will probably be the easiest yet most colorful and tasty side dish you make for the holidays. The colors and veggies are just perfect for fall and winter. 9 ingredients. Roast and mix. Full of natural flavor. And it’s one of those great dishes that you can make the day before and can heat it back up right before serving. Yay!
Brussels sprouts. These tiny cabbage-like vegetables are named after the Belgian city of Brussels, which has an “S” on the end. The correct spelling is “Brussels sprout.” When roasted correctly these cruciferous vegetables are SOOOO good!
Did you know that cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. They are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer. So give me an extra helping, please!
Back to the salad…
Wild rice, butternut squash, Brussels sprouts, salt, pepper, olive oil, vegetable broth, dried cranberries and your choice of balsamic vinegar or maple syrup. It’s that easy. This will be your new holiday go to dish!
Wild Rice with Roasted Vegetables is a perfect holiday side dish. The savory flavors of the rice and veggies mixed with the sweetness of balsamic vinegar (or maple syrup). Everyone at the Thanksgiving table will give thanks that you brought this colorful, hearty, and healthy dish! Vegan and Gluten Free.
- 14 to 16 ounce bag butternut squash, washed, cut into cubes, and ready for use
- 14 to 16 ounce bag Brussels sprouts, washed, trimmed, and ready for use
- 2 cups uncooked wild rice, gluten free
- 3 1/2 cups lower sodium vegetable broth, gluten free
- 2 tablespoons olive oil
- dried cranberries
- balsamic vinegar (my choice) or maple syrup
- Preheat oven to 400 degrees.
- Bring the 3.5 cups of vegetable broth to a boil, pour in wild rice, cover and simmer for 45 minutes. Take off heat, keeping lid on, and let rice steam for 10 more minutes. Take off lid and fluff with fork. If package directions tell you to use more vegetable broth than 3.5 cups per 2 cups uncooked rice, then follow their directions.
- While rice is cooking, cut Brussels sprouts in half lengthwise and place on a foil lined baking pan, drizzle with about a tablespoon of olive oil, mix all around with your hands to be sure and coat every sprout with oil, then sprinkle with salt and pepper, and roast for 20 to 25 minutes until sprouts are charred but not burnt. You will have to flip them over several times while cooking. Set aside when done.
- Once Brussel sprouts are roasted, follow the same process with the butternut squash (oil, salt, pepper) on a clean foil lined baking pan. Roast about 25 to 30 minutes or until desired texture. Set aside when done.
- Once the rice is done cooking, pour into large serving dish, toss gently with sprouts and squash. Add a few dashes of balsamic vinegar (or a few dashes of pure maple syrup if you prefer it more) and toss. Top with dried cranberries and serve immediately.
- Serves 8 to 12
- Great recipe to make a day or two ahead. Simply roast veggies and store in separate containers in the refrigerator. Cook and store rice in a separate container. Prior to serving, reheat vegetables for a few minutes in the oven, rice on the stove. When all are hot, follow instructions above and serve.
- Keeps for a week or so in the refrigerator.
Keywords: Vegan Thanksgiving side dish, Holiday side dish, Christmas side dish, rice, roasted squash, roasted Brussel Sprouts, Vegan, Gluten Free