Roasted Vegetable and Rice 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.

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Roasted Vegetable and Rice Stir-Fry

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 40 mins
Ready in
TOTAL TIME 60 mins


  • 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


  • 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.

Tray Bake Success

Don’t let the long list of ingredients intimidate you, this recipe is one of the simplest to prepare. Dinner doesn’t get much better than a tray bake of your favorite vegetables served over a plate of steaming, fluffy jasmine rice. The beauty of this recipe is that it requires very little work. Simply chop your vegetables of choice, coat them well in sauce and let the oven do the rest.

Feel free to use any root vegetables you enjoy, such as sweet potato, parsnips, celeriac, acorn or butternut squash. You could even swap in others like Brussels sprouts or broccoli. If acorn squash is in season, save a few to make this excellent Shiitake Stuffed Acorn Squash recipe. You won’t regret it!

Feeling the Veggie Love?

Try out some vegan meatloaf recipes for a fun meatless meal.