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Preheat oven to 450°F. Place Brussels sprouts, squash and bell pepper in large bowl. Drizzle vegetables with oil and sprinkle with garlic powder, salt and pepper; toss to coat. Spread in single layer on large foil-lined baking pan.
Roast 30 minutes or until vegetables are tender, stirring occasionally.
Heat Garden Vegetable Rice according to package directions. Divide evenly between 2 bowls. Top with roasted vegetables and desired toppings.