Roasted Veggies & Rice

1. Preheat oven to 450°F.

2. Thoroughly rinse the rice. In the same pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water per cup of rice. Boil, then reduce the heat to low. Cover and cook, without stirring, 17 minutes. Turn off the heat and fluff with a fork.

3. While the rice cooks, place the florets in a bowl. Cut the carrots into large bite-sized pieces, then place in that bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on a sheet pan. Roast 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.