Step 1
Preheat the oven to 400F

Step 2
Cook the rice according to specific brands instructions.

Step 3
If you’re using frozen edamame quickly blanch in boiling water (3-5 minutes)

Step 4
Toss the chopped carrots and broccoli with the oil. Place on a prepared baking sheet and roast in the oven until tender and lightly browned. About 25-30 minutes. If the broccoli is browning up too quickly remove it from the oven before the carrots.

Step 5
Lightly toast the sesame seeds in a skillet over low heat until fragrant. About 1-2 minutes (keep a very close eye on them to insure they don’t burn)

Step 6
Combine all the ingredients for the sauce together and whisk until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add water to thin if necessary.

Step 7
Toss the roasted vegetables with the edamame and cilantro. Serve over rice and drizzle with sauce and toasted sesame seeds. Enjoy!

Notes

• Use this recipe as a guide and adjust measurements and ingredients as necessary.
• Always taste test as you go.
• Cooking times vary from kitchen to kitchen so keep that in mind.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.