Ingredient

• 1 cup dry brown rice/wild rice blend*, rinsed well
• 2 cups water
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
• 1 sweet potato, peeled and cut into small cubes
• 2 shallots, cut into 1-inch chunks
• 1 tablespoon apple cider vinegar
• 1 garlic clove, grated, grated
• 1 tablespoon fresh thyme leaves
• ½ teaspoon sea salt, plus more for sprinkling
• 1 cup shaved Brussels sprouts
• Heaping ½ cup dried cranberries
• ½ cup chopped pecans
• ⅓ cup chopped fresh parsley, plus more leaves for garnish
• Freshly ground black pepper

Direction

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the rice, water, and 1 teaspoon of the olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes, or until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.
3. Place the sweet potatoes and shallots on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until tender and browned around the edges.
4. While the rice is still warm, toss it with the remaining 2 tablespoons olive oil, apple cider vinegar, the garlic, thyme, salt, and several grinds of pepper. Add the Brussels sprouts, roasted sweet potato, shallot, cranberries, pecans, and parsley and toss again to combine.
5. Season to taste, garnish with more parsley, and serve.