Citrusy Brown Rice with Roasted Root Veggies

citrusy brown rice and vegetables


Citrusy Brown Rice with Roasted Root Veggies

Serves: 4-6


  1. 1 large sweet potato, peeled and diced (approx. 2 cups)

  2. ½ lb. carrots, peeled and sliced (approx. 2 cups)

  3. 3 tablespoons extra-virgin olive oil

  4. ¾ teaspoon cinnamon

  5. ¾ teaspoon salt

  6. 2 tablespoons orange juice

  7. 2 cups cooked brown rice

  8. ½ cup raisins


  1. Preheat oven to 400.

  2. On a parchment lined baking sheet, toss sweet potatoes and carrots with 2 tablespoons of the olive oil, cinnamon and ½ teaspoon of the salt. Place in oven and bake for 20-25 minutes, until fork tender and golden in spots.

  3. In a small bowl whisk together orange juice and remaining 1 tablespoon of olive oil and ¼ teaspoon of salt.

  4. In a large bowl, add the cooked brown rice, roasted veggies and raisins. Pour the orange juice mixture over the brown rice and stir to combine.

3.2.2708 *If making baby food, double the amount of carrots and sweet potatoes.  Add to a separate baking sheet and roast as described above, omitting the salt.  Once cooked through and soft, add to a food processor with a little water and puree until smooth; adding more water as needed until desired consistency.

Sweet Potato Carrot Puree Baby Food

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