By Stephanie Wharton
INGREDIENTS
1 cup dry Basmati rice, rinsed well
2 cups vegetable broth
Extra-virgin olive oil
2-3 sweet potatoes, peeled and cut into small cubes
2 shallots, cut into 1-inch chunks
4 garlic cloves, minced
1 tbsp fresh thyme leaves
1 cup Brussels sprouts, shaved
½ cup dried cranberries
⅔ cup pecans, chopped
⅓ cup fresh parsley, chopped, plus more for garnish
Freshly ground black pepper and sea salt
INSTRUCTIONS
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
In a medium saucepan, combine the rice, vegetable broth, 1 tbsp olive oil, and 1 tsp salt. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes, or until the broth is absorbed. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork. (Alternatively, add all 4 ingredients to an Instant Pot and select the “Rice” feature.)
Place the sweet potatoes, shallots, and garlic on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 25 minutes or until browned and tender.
While the rice is still warm, toss with 2 tbsp olive oil, the garlic, thyme, salt, and pepper. Add the Brussels sprouts, roasted sweet potatoes, shallot, cranberries, pecans, parsley, and toss to combine.
Season to taste and garnish with any remaining fresh parsley or thyme. Enjoy!