Garlic Herb Wild Rice Roasted Carrots (Printable)
Fragrant wild rice with garlic and herbs, served alongside sweet oven-roasted carrots.
# What You’ll Need:
→ Rice and Aromatics
01 - 1 cup wild rice blend, rinsed
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 cups vegetable broth
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh thyme leaves
10 - 1 tablespoon fresh chives, chopped
→ Roasted Carrots
11 - 4 large carrots, peeled and cut into batons
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon dried oregano
→ Garnish
16 - Zest of 1 lemon
17 - Extra chopped herbs
# How-To Steps:
01 - Set oven temperature to 425°F (220°C) for proper roasting.
02 - Toss carrot batons with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Arrange in a single layer on a baking sheet and roast for 25 to 30 minutes, turning once halfway, until golden and tender.
03 - While carrots roast, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until translucent.
04 - Stir minced garlic into the saucepan and cook for 1 minute until fragrant.
05 - Add wild rice to the pan and toast for 1 to 2 minutes. Pour in 2 cups vegetable broth, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until rice is tender and broth absorbed.
06 - Remove saucepan from heat. Gently stir in chopped parsley, thyme leaves, and chives for freshness.
07 - Serve wild rice warm, topped with roasted carrots. Finish with lemon zest and additional chopped herbs if desired.
# Expert Advice:
01 -
- The roasted carrots add a sweetness that quietly elevates the entire dish like a secret flavor pop.
- It handles busy weeknights and dinner parties with equal grace, always leaving guests asking for seconds.
02 -
- Once I tried skipping the carrot flip and ended up with a tray of half-burnt, half-raw sticks—so don’t rush or skip it.
- Adding the herbs while the rice is piping hot keeps the flavors vivid and their color vibrant—game changing!
03 -
- Let the rice rest covered for a few minutes after cooking so it stays fluffy, not sticky.
- The zingy finish of fresh lemon zest—added at the very end—makes the herbs and vegetables taste their absolute brightest.