Roasted Veggies and Pecans over Sprouted Brown Rice
Recipe by Recipe Contest winner Bradley Robertson
  • 1whole butternut squash
  • 1cup Chopped Pecans
  • 3cups green beans
  • cooked sprouted brown rice
  1. Cook TYH Sprouted Brown Rice according to package directions.
  2. Rinse and cut green beans and butternut squash.
  3. Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
  4. Serve over sprouted brown rice. Enjoy!