10m
PREP TIME
35m
COOK TIME
297
CALORIES
9
INGREDIENTS
Servings: 2
Ingredients
- 1 cup Brussels sprouts, halved, halved
- 1 cup cubed butternut squash
- 1/2 small red bell pepper, seeded and cut into strips
- 2 teaspoon olive oil
- 1/4 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon salt
- 1/8 teaspoon McCormick® Pure Ground Black Pepper
- 1 (8.8 ounces) mccormick garden vegetable rice
- Assorted toppings such as shelled edamame, roasted nuts, sesame seed and hummus
INSTRUCTIONS
- 1 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.
- 2 Roast 30 minutes or until vegetables are tender, stirring occasionally.
- 3 Heat Garden Vegetable Rice according to package directions. Divide evenly between 2 bowls. Top with roasted vegetables and desired toppings.
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