Roasted Holiday Vegetables and Rice Medley

A dish that practically makes itself, this impressive rice side is bursting with sweet, earthy root vegetables. Switch things up with your favorites or whatever is in season at the market.

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Roasted Holiday Vegetables and Rice Medley

Cooking time
PREP TIME 15 min
Cooking time
COOK TIME 45 min
Ready in
TOTAL TIME 1 hr + 5 min cooling


  • 2 tbsp vegetable oil
  • 2 tbsp butter, melted
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 cups sweet potatoes, peeled and cut into 1-inch pieces
  • 4 carrots, cut into large pieces
  • 1/4 cup green onion, finely chopped
  • 2 bags Success® Jasmine Rice
  • 1/2 cup walnuts, chopped and toasted


Despite its name, you’ll want to add this holiday roasted vegetables with Success® Jasmine Rice side dish to your dinner plans all year long, not just during the holidays!

  • Step 1: Preheat oven to 425ºF. In large bowl, whisk oil with melted butter, thyme, vinegar, honey, garlic, salt, and pepper. Add squash, sweet potatoes, and carrots; toss to coat. Arrange in an even layer on a large, parchment paper–lined baking sheet.

  •  Step 2: Roast for 40 to 45 minutes, stirring after 20 minutes, until vegetables are tender and caramelized around the edges. Cool slightly. Sprinkle with green onion.

  •  Step 3: Meanwhile, prepare rice according to package directions. Drain and remove from bags, transfer to large bowl. Toss with roasted vegetables and any pan juices. Arrange on serving platter. Sprinkle with walnuts. Serve warm or at room temperature. 

Recipe Tips

Use any assortment of root vegetables, such as parsnips, and acorn or buttercup squash.