Buttered Rice with Roasted Root Vegetables and Crispy Thyme
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- ·salt
- 3 mediumcarrots
- 2 mediumparsnips
- 1 mediumyellow onion
- 3 tablespoonsolive oil
- 2 teaspoonsfresh thyme
- ·black pepper
- 2 tablespoonsbutter
Prep
- 01
Peel and cut carrots into 1/2-inch thick diagonal slices.
- 02
Peel and cut parsnips into 1/2-inch thick diagonal slices.
- 03
Cut yellow onion into 1-inch wedges.
Method
- 01
Preheat oven to 425°F.
- 02
In a medium pot, bring 3 cups water to a boil over high heat. Add 1 teaspoon salt, then stir in rice. Reduce heat to low, cover, and simmer for 18–20 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- 03
While rice cooks, toss prepared carrots, parsnips, and onion on a large baking sheet with 3 tablespoons olive oil, 2 teaspoons fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
- 04
Roast vegetables for 25–30 minutes, stirring halfway through, until golden and tender at the core.
- 05
Fluff cooked rice with a fork and stir in 2 tablespoons butter until melted. Season with salt and pepper to taste.
- 06
Divide buttered rice among bowls and top with roasted vegetables. Serve warm.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika to the roasted vegetables. For earthy depth, stir 1/2 teaspoon Dijon mustard into the butter before tossing with rice. A squeeze of fresh lemon juice over the finished bowl brightens everything.
Roasted vegetables can be prepped up to 2 hours ahead and refrigerated; add 2–3 minutes to roasting time if cold. Leftovers keep for 3 days and reheat gently in a low oven or microwave.