Easy Weeknight Roasted Vegetables and Wild Rice

So I am now part of a modern family: both my hubby and I are working full-time 9-5 jobs. Getting dinner on the table every night is going to be harder than ever, and I'm ready to go to work on it!
Try this easy weeknight dinner to keep it fresh, delicious, and simple this fall.

Roasted Vegetables and Wild Rice
1 lb. carrots (about 5 medium), cut into 1 1/2 inch lengths (or baby carrots)
1 lb. cremini mushrooms, halved, or quartered if large
1/2 red onion, cut into bite size hunks
2 Tbs. olive oil
1 heaping tsp. dried thyme leaves
4 oz. fresh spinach
1 pkg. Uncle Ben's wild rice 90-second microwavable, or 1 1/2 cups cooked rice or quinoa
1/4 cup chopped pistachios
Juice of one lemon

Heat oven to 425. On two rimmed baking sheets, toss mushrooms, onions, and carrots with oil and thyme leaves. Roast 20 minutes, tossing once. Heat rice according to package directions. When roasted vegetables are tender, toss rice, veggies, spinach and lemon juice. Top with chopped pistachios. Serve immediately. Round out your dinner with steamed green beans. My hubby also noted this would be a nice side to a pork chop. Maybe next time!