A delicious saffron rice with roasted sweet potatoes, brussels sprouts, dried cherries and slivered almonds.
Ingredients
1 package Vigo Saffron Yellow Rice
8 oz. Brussels sprouts
1 - 2 sweet potatoes or butternut squash
2 tablespoons olive oil
pinch Vigo Saffron
salt and pepper
1/2 cup dried cherries
1/4 cup slivered almonds
Instructions
Cook rice according to package directions.
Spray a baking sheet with cooking spray.
Preheat oven to 400 degrees.
Peel the outer leaves from the brussels sprouts. Cut off the ends. Cut into quarters. Place on a baking sheet.
Peel the sweet potatoes. Cut into pieces about the size of the brussels sprouts. Add to the pan with the brussels sprouts. Sprinkle with the olive oil. Stir. Add salt and pepper. Add a pinch of Vigo Saffron. Check at about 10 minutes and if browned stir. Bake another 5 minutes or until tender. Add to the rice with the cherries and almonds.
Drizzle with a little olive oil just before serving.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2018/12/09/saffron-yellow-rice-with-autumn-vegetables/