Rice Bowl With Roasted Brussels Sprouts, Broccoli, Tomatoes &

“This was one of the San Francisco Chronicles' Chefs Take on Summer to Fall recipes. It sounded good to me. I made some personal modifications and we loved it. Roast whatever fall vegetables you have on hand for this dish. The tomatoes are key, however, as they keep the rice from becoming dry. NOTE: My brown rice is a mixture of brown sushi (medium grain), brown sticky (glutinous) rice and brown basmati which I cooked in a rice cooker, I also used chicken broth instead of water.”

Ingredients Nutrition


  1. Preheat the oven to 425°.
  2. In a mixing bowl, toss the Brussels sprouts & garlic with 1 1/2 tablespoons of the olive oil, and season with salt and pepper. Spread out in an even layer on a sheet pan with cut side down and put into preheated oven. Roast 10 minutes. Turn sprouts so another cut side is down, this will make sure your sprouts are evenly baked.
  3. Toss the broccoli and zucchini with the remaining olive oil; season with salt and pepper. Add to pan of brussel sprouts. Continue to roast 10 minutes. Turn all vegys to brown all sides. Continue to roast 5 minutes or until vegys are brown.
  4. Add tomatoes to the pan, and roast another 5-7 minutes, just until the tomatoes start to burst and the vegetables are browned and cooked through.
  5. Meanwhile, heat just enough butter or oil to coat a nonstick pan. Fry the eggs until cooked as desired, preferably with the yolks still runny. Season with salt and pepper as they cook.
  6. Divide the rice between four bowls. Top with a quarter of the mixed roasted vegetables and 1 egg.
  7. Enjoy!

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