Roasted Autumn Vegetables And Rice

• 1 large sweet potato
• 2 medium carrots
• 3 small or 1 large turnip
• 1 medium red onion
• 2 small or 1 large Granny Smith apple, diced
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon sea salt
• 1/4 cup olive oil
• 1 1/2 cups long grain brown rice
• 1 cup walnuts
• 1/2 cup dried cranberries (sweetened with fruit juice, not sugar)
• 2 scallions, sliced thin

1. Preheat oven to 375F.
2. Chop up your vegetables and apples, then place in a large bowl and stir in the spices and sea salt. Toss with olive oil until evenly coated, then place onto a baking dish. Roast until tender, about 15-20 minutes.
3. While the vegetables cook, prepare the brown rice and walnuts. Place the walnuts onto a baking dish and bake until golden brown. Remove from the oven, let cool then roughly chop.
4. Cook the rice in 3 cups of water. Keep warm.
5. Once the vegetables are tender, remove from the oven and place in a large bowl. Toss together with the chopped walnuts, scallions, dried cranberries and cooked rice. Taste, adjust seasonings and serve.

sweet potato, carrots, red onion, apple, cinnamon, ground ginger, freshly ground nutmeg, salt, olive oil, long grain brown rice, walnuts, cranberries, scallions

Taken from www.epicurious.com/recipes/member/views/roasted-autumn-vegetables-and-rice-52586141 (may not work)