6 cupsraw autumn vegetables, cut into 1 inch pieces (cauliflower, sweet potato, fennel, brussel sprouts, red onion, and delicate squash)
3 tbspolive oil
salt and black pepper
1 1/2 cupstightly packed parsley leaves
1 garlic clove
crushed red pepper flakes to taste
1/4 cupolive oil
2 tbspnutritional yeast
2 tbspred wine vinegar
1Preheat the oven to 425°F and line a large baking sheet (or two) with parchment paper.
2Toss the vegetables with olive oil and season with salt and pepper. Roast the vegetables until fork tender. Some veggies might take longer than other so keep an eye, checking periodically or dividing varying vegetables between cooking trays.
3Meanwhile, cook the Grain Trust Brown Rice according to the instructions.
4In a small blender or food processor, combine the parsley, garlic, salt, red pepper flakes (if using), capers, nutritional yeast, and red wine vinegar. Blend until properly mixed, with some larger parsley flakes.
5When the vegetables are cooked, combine them with the cooked brown rice and parsley sauce.