Sweet Chili Sausage Rice Bowls

Steps

1. Heat the oven to 425°F. Rinse the dry rice, then combine it with 1 1/2 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook 15 minutes. Let it sit covered 5 minutes, then fluff.
2. Trim and halve the Brussels sprouts. Cut the carrots into 1/2-inch chunks. Toss both on a large sheet pan (use two pans if crowded) with the sesame oil, garlic powder, salt, and pepper.
3. Nestle the sausage links among the vegetables. Roast 20 minutes, turning the sausages halfway, until the sausages reach 160°F and the sprouts are browned.
4. Whisk the honey and chili garlic sauce with the juice of half the lime. Drizzle over the hot vegetables on the pan and toss to glaze.
5. Slice the sausages. Spoon rice into bowls, top with the glazed vegetables and sausage, and squeeze the remaining lime over the top. Use half the chili garlic sauce for milder bowls.
6. Picky eaters can have plain rice and sausage with the glaze and lime left off.
7. Make ahead: cook the rice and chop the vegetables up to 2 days ahead and store them separately in the fridge.