1-Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.

2-Cook the rice: In a saucepan, combine the 1 cup dry brown rice/wild rice blend, 2 cups water, and 1 teaspoon extra-virgin olive oil. Bring to a boil, cover, reduce heat, and simmer for 45 minutes until the water is absorbed. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.

3-Roast the vegetables: Place the 1 sweet potato (peeled and cut into small cubes) and 2 shallots (cut into 1-inch chunks) on the prepared baking sheet. Drizzle with extra-virgin olive oil, sprinkle with sea salt and freshly ground black pepper, toss to coat, and spread evenly. Roast for 20 to 25 minutes until tender and browned.

4-Toss the warm rice: While the rice is still warm, toss it with the remaining 2 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 garlic clove (grated), 1 tablespoon fresh thyme leaves, ½ teaspoon sea salt, and freshly ground black pepper to taste.

5-Combine all ingredients: Add the 1 cup shaved Brussels sprouts, the roasted sweet potato and shallots, heaping ½ cup dried cranberries, ½ cup chopped pecans, and ⅓ cup chopped fresh parsley; toss to combine.

6-Season and serve: Season to taste, garnish with additional chopped fresh parsley, and serve.