Roasted Autumn Vegetables with Rice, Cranberries and Walnuts

Yield: 4 servings
Calories: 109
Theme: Lunch
Rating:  This recipe has not been rated


  • 2 medium carrots
  • 1 large turnip
  • 1 medium red onion
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp sea salt
  • 1/4 cup olive oil
  • 1 1/2 cups long grain brown rice
  • 1 cup walnuts
  • 1/2 cup dried cranberries (sweetened with fruit juice, not sugar)
  • 1 large Granny Smith apple, diced
  • 2 scallions, thinly sliced


Preheat oven to 375F.

Chop up your vegetables and apples, then place in a large bowl and stir in the spices and sea salt. Toss with olive oil until evenly coated, then place onto a baking dish. Roast until tender, about 15-20 minutes.

While the vegetables cook, prepare the brown rice and walnuts. Place the walnuts onto a baking dish and bake until golden brown. Remove from the oven, let cool then roughly chop.

Cook the rice in 3 cups of water. Keep warm.

Once the vegetables are tender, remove from the oven and place in a large bowl. Toss together with the chopped walnuts, scallions, dried cranberries and cooked rice. Taste, adjust seasonings and serve.


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