Perfectly Roasted Root Veggies & Wild Rice Pilaf

With Lemon Caper Sauce

This roasted root veggies and wild rice pilaf with lemon caper sauce is infinitely adaptable.

This roasted root veggies are combined with wild rice, then tossed in lemon caper sauce makes an easy dinner. It is worth noting that you can use any vegetables you have on hand.

This recipe consists of wild rice, brussels sprouts, sweet potatoes, pumpkin seeds, shallot, lemon, vegan butter, capers, and parsley.

A colorful, healthy roasted root veggie recipe that is bursting with so much flavors. This side dish roasts while you’re tending to the rest of the meal.

Whether you are vegan, vegetarian or just simply want to try something new, why not try this roasted root veggies and wild rice pilaf with lemon caper sauce?

It makes a perfect brunch or meal for you and for your loved ones during dinner. This recipe has an irresistible and savory flavor that is into everyone’s taste.

Try this recipe. It is easy, it’s fun, and it’s really delicious. This is the perfect dish for you and for your family.

The combination of the ingredients used to make the roasted root veggies with wild rice, pilaf with lemon caper sauce is really tasty. It is packed with flavors!

Roasted Root Veggies & Wild Rice Pilaf with Lemon Caper Sauce

Nicole Kearsley
Yummy roasted root veggies combined with wild rice then tossed in lemon caper sauce makes an easy dinner. Use any vegetables you have on hand. No rules, just yum.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course lunch, Side Dish
Cuisine American, Vegan
Servings 2


  • 1 cup Wild Rice
  • 1 pound Brussels Sprouts trimmed & halved
  • 2 pieces Sweet Potatoes peeled & cubed
  • ¼ cup Pumpkin Seeds
  • 1 piece Shallot minced
  • 1 piece Lemon zested
  • 3 tablespoons Vegan Butter
  • 1 tablespoon Capers
  • 2 tablespoons Parsley chopped


  • Preheat oven to 425°F. Cook rice according to package directions. I used my instant pot rice to water ratio 1:1 for 23 minutes with natural release.
  • Toss Brussels sprouts and sweet potatoes with 2 Tbsp olive oil and salt and pepper. Roast on a baking sheet for 20 minutes or until browned.
  • In a small skillet over medium heat, toast pepitas until browned, shaking pan to prevent burning, approximately 4 to 5 minutes. Remove from pan and set aside.
  • Return the skillet to medium heat with 1 tsp olive oil. Sauté shallot until softened, approximately minutes.
  • Add the vegan butter and capers, and stir until the butter has melted. Stir in juice from half the lemon, lemon zest and a pinch of salt. Bring to a simmer and then remove from the heat.
  • Add roasted vegetables, lemon butter sauce and chopped parsley to rice. Toss gently to combine. Serve topped with toasted pepitas.


NO RULES: You might want to make more, and in that case you’ll want to increase the amount of vegetables that you use as well.
BROWN RICE: This recipe calls for brown rice, which has some added health benefits over white rice. Research shows that eating five or more servings of white rice per week is associated with an increased risk of developing type 2 diabetes while eating two or more servings of brown rice may be associated with a lower risk of developing the disease.
EXTRA STEPS: While it’s not totally necessary, there are some extra steps you can take to make the best rice pilaf imaginable. Toasting the rice briefly in some oil over medium-low heat before cooking the rice will give it a slightly nutty flavor and will cause the moisture to absorb more slowly, which helps the rice maintain its shape and seals in the fiber to avoid the rice becoming sticky. You may also want to let the rice sit off the heat covered undisturbed for about five minutes instead of fluffing it right away after cooking.
Keyword plant based, vegan
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