Roasted Carrots and Garlicky Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Before starting, preheat oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tsp oil, then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Step 2

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Thinly slice green onion.

Step 3

Add carrots and 1 tsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, stirring halfway through, until golden-brown, 18-20 min.

Step 4

Fluff rice with fork, then stir in the green onions. Divide rice between plates. Top with carrots and serve.

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