By Megan Winfrey

Hey ya'll!

I am really excited about this week's recipe - and let me tell you all the reasons why.

1. You can add, subtract, or substitute practically any vegetable imaginable.

2. It is as easy to make for one person as it is for a crowd.

3. It is bright, super flavorful, simple, healthy, and filling (what more could you want in a meal?!)

4. It utilizes CSA box and pantry staples.

5. It makes great leftovers.

6. It was a total experiment that yielded a new family favorite. SCORE.

So, now that I've got you on the edge of your seat...

Roasted Veggies over Wild Rice with a Twist 

Carrots, cut into bite sizes and peeled if desired

Parsnips, cored, peeled, and cut into bite sizes

Fennel root, cut into bite sizes

Onion, cut into bite sizes

Garlic, a few cloves

1/4 c. Mint, cut into ribbons

1/4 c. Basil, cut into ribbons

2 tbs. Capers

Juice of half a lemon

Wild or brown rice

Olive oil

Salt and Pepper



Heat the oven to 375º. Place the prepared carrots, parsnips, fennel root, onion and garlic on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes or until tender.

Prepare rice according to package directions.

Once the veggies are done, transfer them to a medium sized bowl. Add the mint, basil and capers. Add the lemon juice and mix. Salt and pepper to taste.

Serve over rice and Enjoy!