Roasted Vegetable Stir-Fry
Try this recipe and experience the great taste of roasted vegetables, including butternut squash and carrots, marinated in a delicious sauce and served over a bed of jasmine rice.
Ingredients
- 2 tbsp butter, melted
- 2 tbsp canola oil
- 2 tbsp fresh thyme, chopped
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)
- 2 cups peeled, cubed celeriac
- 4 carrots, cubed
- 1/4 cup finely chopped green onion
- 2 bags Success® Jasmine Rice
- 1/2 cup walnuts, chopped and toasted
Instructions
Roasting is one of the very best ways to cook your veggies! Simply coat them in a marinade of oil, butter, spices and sweet honey and let the oven do the work. When they’re ready, serve them over a delicious plate of fluffy Success® Jasmine Rice and chopped walnuts.
Step 1
Preheat oven to 425ºF. Whisk together butter, oil, thyme, vinegar, honey, garlic, salt and pepper in a large bowl. Add squash, celeriac, and carrots and 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. Transfer rice to a large bowl. Toss with roasted vegetables and any pan juices. Arrange on a serving platter and sprinkle with walnuts. Serve warm or at room temperature.
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