Rice Bowl With Roasted Brussels Sprouts, Broccoli, Tomatoes & Egg
Serves 4
Roast whatever fall vegetables you have on hand for this dish from The Chronicle archives. The tomatoes are key, however, as they keep the rice from becoming dry.
¾ pound Brussels sprouts, trimmed and halved or quartered, depending on size 3 tablespoons olive oil Kosher salt and ground black pepper, to taste 1 small head broccoli, cut into small florets 1 pint cherry tomatoes, preferably mixed colors Olive oil or butter, for frying eggs 4 eggs 3 cups cooked brown rice Extra virgin olive oil, for drizzling
Instructions: Preheat the oven to 425 degrees. In a mixing bowl, toss the Brussels sprouts with 1½ tablespoons of the olive oil, and season with salt and pepper. Spread out in an even layer on a sheet pan and set aside. Toss the broccoli with the remaining olive oil; season with salt and pepper, and set aside. Place the Brussels sprouts in the oven; roast 5 minutes. Add the broccoli to the pan; continue to roast about 10 minutes more, shaking the pan once halfway through cooking.
Add the 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.
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.
Divide the rice between four bowls. Top each bowl with a quarter of the mixed roasted vegetables and 1 egg. Drizzle with olive oil and serve warm.
Per serving: 390 calories, 15 g protein, 47 g carbohydrates, 17 g fat (3 g saturated), 213 mg cholesterol, 111 mg sodium, 8 g fiber.