Wild Rice with Roasted Vegetables will probably be the easiest yet most colorful and tasty side dish you make for the holidays. Only 9 ingredients. Your new holiday go to side dish!
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I hate to act like I’m “all that and a bag of chips” but I’m very proud of this dish. It is so simple yet FULL of the traditional holiday flavors which make it an excellent side dish to your holiday meal.
It’s also a great time saver!
PLUS you can even roast the veggies and cook the rice a day or two ahead, then heat and toss it together right before serving. And let’s face it, if you’re hosting a meal we all know that the more dishes that you can prepare ahead of time, the better. Especially if you only have one oven to heat and cook.
And the colors! The green of the Brussels sprouts with the vibrant yellow/orange of the squash is really a show stopper. And to add the dried cranberries for the dark red – beautiful!
Honestly (get out a kleenex because this is kinda sad) I never had Brussels sprouts until a few years ago. I know, I know. But I’d always thought they’d just not be something I’d like. Then a neighbor of mine, who was vegetarian back when I had not changed yet to a vegan diet, ordered an appetizer at a restaurant that was roasted Brussels sprouts so of course I had to try one. OH MY GOSH are they so good! Great nutritional value as well. And they are absolutely beautiful with the bit of char from roasting.
Wild Rice with Roasted Vegetables is a perfect holiday side dish.
This really is a fantastic and (at least I’d say) perfect side dish. If you love the taste of balsamic vinegar, then use that as your dressing. If you think your guests or children might like a more deep, sweet taste, then toss with pure maple syrup. You can also, as stated in the recipe, toss the squash with a bit of brown sugar (or coconut sugar) and/or maple syrup when roasting.
Try this recipe before all the Brussels sprouts and squash are gone from the store shelves. It really is a winner.
Wild Rice with Roasted Vegetables
- 14 ounce bag butternut squash cubed, washed, ready for use.
- 14 ounce bag Brussels sprouts trimmed, and ready for use.
- 2 cups uncooked wild rice gluten free if following a gf diet (most are naturally gluten free but check the package if following a gf diet)
- 3.5 cups reduced sodium vegetable broth gluten free if following a gf diet
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp balsamic vinegar or maple syrup if you prefer a deep sweet flavor
- 1/2 cup dried cranberries
- Preheat oven to 400 degrees.
- Bring the 3.5 cups of vegetable broth to a boil, pour in wild rice, cover and simmer for 45 minutes. Take off heat, keeping lid on, and let rice steam for 10 more minutes. Take off lid and fluff with fork. If package directions tell you to use more vegetable broth than 3.5 cups per 2 cups uncooked rice, then follow the package directions.
- While rice is cooking, cut Brussels sprouts in half lengthwise and place on a foil lined baking pan, drizzle with about a tablespoon of olive oil, mix all around with your hands to be sure and coat every sprout with oil, then sprinkle with salt and pepper, and roast for 20 to 25 minutes until sprouts are charred but not burnt. You will have to flip them over several times while cooking. Set aside when done.
- At the same time you are roasting the Brussels sprouts, roast the butternut squash. Line another baking sheet with foil, toss squash with a little olive oil, salt and pepper (or you can use a few sprinkles of brown sugar or maple syrup for a sweeter taste), and roast anywhere from 10 to 20 minutes (depending on your oven). Since the squash will be ready before the Brussels sprouts, be sure and watch and take out the squash before the Brussels sprouts are ready. Set aside and wait for Brussels Sprouts.
- Once the rice is done cooking, pour into large serving dish, toss gently with sprouts and squash. Add 2 tbsps (or more or less to taste) of balsamic vinegar (or pure maple syrup if you prefer a more deep sweet taste) and toss. Top with dried cranberries and serve immediately.
- Serves 8 to 12
- Great recipe to make a day or two ahead. Simply roast veggies and store in separate containers in the refrigerator. Cook and store rice in a separate container. Prior to serving, reheat vegetables for a few minutes in the oven, rice on the stove. When all are hot, follow instructions above and serve.
- Keeps for a week or so in the refrigerator.
- Does not freeze.
- Nutritional information was calculated using balsamic vinegar instead of maple syrup.