Brown Rice with Roasted Vegetables

Brown Rice with Roasted Vegetables is a wholesome, colorful, and nutrient-packed dish that’s as versatile as it is delicious. Nutty brown rice pairs beautifully with caramelized roasted vegetables, making a satisfying main dish or a hearty side. This recipe is perfect for weeknight dinners, meal prep, or even as a filling for grain bowls.

What makes this recipe special is its simplicity—fresh vegetables and basic pantry staples transform into a fragrant, flavorful dish through roasting. The natural sweetness of roasted vegetables balances perfectly with the subtle earthiness of brown rice, making every bite comforting and nutritious.

Why I Love This Recipe

I love this recipe because it’s flexible, easy, and healthy. You can swap vegetables based on what’s in season, adjust the seasoning to your taste, and serve it warm as a main dish or cold as a salad. It’s also ideal for batch cooking, and it keeps well for several days.

Why This Is a Must-Try Dish

• Nutritious and high in fiber
• Easy to prepare and customizable
• Perfect for vegetarians, vegans, or as a side for meat dishes
• Great for meal prep and reheats well
• Balanced flavor with a mix of roasted sweetness and earthy grains

Recipe Overview

• Course: Main Course / Side Dish
• Cuisine: American / Mediterranean-Inspired
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 4 servings
• Calories: Approx. 320 calories per serving

Ingredients

For the Rice

• 1 cup brown rice
• 2 ½ cups water or vegetable broth
• ½ teaspoon salt

For the Roasted Vegetables

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced into half-moons
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt

Optional Garnishes

• Fresh parsley or basil
• Toasted nuts or seeds
• Lemon wedges

Cooking Directions

1. Cook the brown rice
2. Roast the vegetables
3. Combine rice and roasted vegetables
4. Season and garnish

Step-by-Step Preparation Method

Step 1: Cook the Brown Rice

Rinse 1 cup brown rice under cold water. In a medium pot, combine rice, 2 ½ cups water or broth, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until tender and water is absorbed. Fluff with a fork.

Step 2: Prepare the Vegetables

Preheat oven to 425°F (220°C). In a large bowl, toss diced peppers, zucchini, onion, and cherry tomatoes with olive oil, garlic powder, thyme, salt, and black pepper until evenly coated.

Step 3: Roast the Vegetables

Spread the vegetables in a single layer on a baking sheet. Roast for 20–25 minutes, tossing halfway through, until tender and slightly caramelized.

Step 4: Combine Rice and Vegetables

Once rice and vegetables are ready, gently mix them together in a large bowl. Taste and adjust seasoning if needed.

Step 5: Garnish

Add fresh parsley or basil, toasted nuts, or a squeeze of lemon for added brightness. Serve warm.

How to Serve

• As a hearty main dish for vegetarians or vegans
• As a side dish alongside grilled chicken, fish, or tofu
• In grain bowls topped with avocado, beans, or a fried egg
• Cold as a salad for lunch or meal prep

Recipe Tips

• Use any seasonal vegetables you like—sweet potatoes, broccoli, or mushrooms work well
• Roast vegetables in a single layer to ensure even caramelization
• Add a drizzle of balsamic vinegar after roasting for extra depth of flavor
• Cook rice in vegetable broth for a more savory taste
• Leftovers can be reheated or served cold as a grain salad

Variations

Mediterranean Style

Add olives, feta cheese, and a sprinkle of oregano. Drizzle with olive oil before serving.

Asian-Inspired

Use soy sauce, sesame oil, and sesame seeds for seasoning. Add steamed edamame or snow peas.

Southwest Style

Add corn, black beans, and a pinch of cumin and smoked paprika. Top with avocado slices.

Protein-Packed

Mix in roasted chickpeas, grilled chicken, or tofu for a more filling meal.

Freezing and Storage

Storage

• Store in an airtight container in the refrigerator for 3–4 days

Freezing

• Freeze cooked rice and roasted vegetables separately for up to 2 months
• Reheat gently in a skillet or microwave, adding a splash of water if needed

Special Equipment Needed

• Medium pot for rice
• Large baking sheet
• Large mixing bowl
• Wooden spoon or spatula
• Knife and cutting board

Conclusion

Brown Rice with Roasted Vegetables is a simple, versatile, and flavorful dish that highlights the natural sweetness and textures of fresh vegetables while keeping the meal hearty and satisfying. Perfect for weeknight dinners, meal prep, or a nourishing side dish, it’s a recipe that can be easily customized for any season or taste preference. Healthy, delicious, and colorful, this dish is a staple for anyone looking to enjoy wholesome, home-cooked meals.

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Brown Rice with Roasted Vegetables

Author: Anna Williams Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 4 Calories: 320 calories per serving

Description

Brown Rice with Roasted Vegetables is a wholesome, colorful, and nutrient-packed dish that’s as versatile as it is delicious. Nutty brown rice pairs beautifully with caramelized roasted vegetables, making a satisfying main dish or a hearty side. This recipe is perfect for weeknight dinners, meal prep, or even as a filling for grain bowls.

Ingredients

Scale

1/2x 1x 2x 3x

For the Rice

• 1 cup brown rice
• 2 ½ cups water or vegetable broth
• ½ teaspoon salt

For the Roasted Vegetables

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced into half-moons
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt

Optional Garnishes

• Fresh parsley or basil
• Toasted nuts or seeds
• Lemon wedges

Instructions

1. Cook the Brown Rice : Rinse 1 cup brown rice under cold water. In a medium pot, combine rice, 2 ½ cups water or broth, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until tender and water is absorbed. Fluff with a fork.
2. Prepare the Vegetables : Preheat oven to 425°F (220°C). In a large bowl, toss diced peppers, zucchini, onion, and cherry tomatoes with olive oil, garlic powder, thyme, salt, and black pepper until evenly coated.
3. Roast the Vegetables : Spread the vegetables in a single layer on a baking sheet. Roast for 20–25 minutes, tossing halfway through, until tender and slightly caramelized.
4. Combine Rice and Vegetables : Once rice and vegetables are ready, gently mix them together in a large bowl. Taste and adjust seasoning if needed.
5. Garnish : Add fresh parsley or basil, toasted nuts, or a squeeze of lemon for added brightness. Serve warm.

Keywords: Brown Rice with Roasted Vegetables