Sausage with Honey-Chili Glazed Brussels Sprouts & Carrots over Rice

Directions

1. Rinse the jasmine rice in cold water using a strainer, then drain and transfer to a small saucepan. Add water and salt, bring to a boil, then reduce to a simmer, covering the pot and cooking until the liquid is absorbed. Let the rice sit off the heat for a few minutes.
2. Meanwhile, wash the produce and dry thoroughly. Cut the carrots lengthwise into quarters, then crosswise into 2-inch pieces; set aside.
3. Trim the Brussels sprouts, halve them, and place both veggies on a baking sheet. Drizzle with oil, sprinkle with pepper, garlic powder, and salt, and toss to coat; spread in an even layer.
4. Nestle the sausages among the vegetables on the sheet.
5. Roast in a preheated oven until the vegetables are tender and the sausages are cooked through, about 15 minutes, stirring once halfway through.
6. Stir lime juice, honey, and chili-garlic sauce together to make a glaze. Once the roast is done, brush the glaze over the veggies and return to the oven for 4–5 minutes to caramelize.