2 medium carrots
1 large turnip
1 medium red onion
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/4 tsp sea salt
1/4 cup olive oil
1 1/2 cups long grain brown rice
1 cup walnuts
1/2 cup dried cranberries (sweetened with fruit juice, not sugar)
1 large Granny Smith apple, diced
2 scallions, thinly sliced

Preheat oven to 375F.

Chop up your vegetables and apples, then place in a large bowl and stir in the spices and sea salt. Toss with olive oil until evenly coated, then place onto a baking dish. Roast until tender, about 15-20 minutes.

While the vegetables cook, prepare the brown rice and walnuts. Place the walnuts onto a baking dish and bake until golden brown. Remove from the oven, let cool then roughly chop.

Cook the rice in 3 cups of water. Keep warm.

Once the vegetables are tender, remove from the oven and place in a large bowl. Toss together with the chopped walnuts, scallions, dried cranberries and cooked rice. Taste, adjust seasonings and serve.