Move oven rack to middle position and set oven to broil on high. Combine carrots, radishes, beets, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Arrange radishes, cut side down, and broil for 10 minutes. Add plums and almonds and broil until veggies are crisp-tender and almonds are beginning to brown, 1 to 2 minutes. (TIP: All broilers are different; keep an eye on veggies to ensure they don’t burn.)

Combine vinegar, 1 tbsp olive oil, sugar snap peas, roasted veggies and a pinch of salt and pepper in medium bowl and toss to coat.

Make small tear at top of brown rice bag and microwave bag for 90 seconds. Divide rice between serving bowls and top with roasted veggies salad. Enjoy! (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

CULINARY NOTES: Beets can stain cutting boards and other surfaces, so be careful. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.