Rice Bowl With Roasted Brussels Sprouts, Broccoli,

Name: Rice Bowl With Roasted Brussels Sprouts, Broccoli, Tomatoes &
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb Brussels sprout (trimmed and halved or quartered, depending on size); 3 tablespoons olive oil; kosher salt & fresh ground pepper, to taste; 1 small head broccoli, cut into small florets; 2 small zucchini (cut into 1/2-inch thick rounds); 1 pint cherry tomatoes, preferably mixed colors; 6 garlic cloves, peeled; olive oil or butter, for frying eggs; 4 eggs; 3 cups cooked brown rice

Servings: persons

1
Preheat the oven to 425u00b0.
2
In a mixing bowl, toss the Brussels sprouts & garlic with 1 1/2 tablespoons of the olive oil, and season with salt and pepper. Spread out in an even layer on a sheet pan with cut side down and put into preheated oven. Roast 10 minutes. Turn sprouts so another cut side is down, this will make sure your sprouts are evenly baked.
3
Toss the broccoli and zucchini with the remaining olive oil; season with salt and pepper. Add to pan of brussel sprouts. Continue to roast 10 minutes. Turn all vegys to brown all sides. Continue to roast 5 minutes or until vegys are brown.
4
Add tomatoes to the pan, and roast another 5-7 minutes, just until the tomatoes start to burst and the vegetables are browned and cooked through.
5
Meanwhile, heat just enough butter or oil to coat a nonstick pan. Fry the eggs until cooked as desired, preferably with the yolks still runny. Season with salt and pepper as they cook.
6
Divide the rice between four bowls. Top with a quarter of the mixed roasted vegetables and 1 egg.
7
Enjoy!

980

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 lb Brussels sprout (trimmed and halved or quartered, depending on size), 3 tablespoons olive oil, kosher salt & fresh ground pepper, to taste, 1 small head broccoli, cut into small florets, and more.

Yes, Rice Bowl With Roasted Brussels Sprouts, Broccoli, Tomatoes & falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice Bowl With Roasted Brussels Sprouts, Broccoli, Tomatoes &

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions