Roasted Winter Vegetable Medley
We need more side dishes in our dinner routine. Ones that are not all starch, and actual vegetables. This side dish is packed with different vegetables and then mixed with quinoa for protein and fiber! If you have picky kiddo or partner who doesn’t like plain-jane vegetables, then you have to try this! There is a […]
Roasted Winter Vegetable Medley
We need more side dishes in our dinner routine. Ones that are not all starch, and actual vegetables. This side dish is packed with different vegetables and then mixed with quinoa for protein and fiber!
If you have picky kiddo or partner who doesn’t like plain-jane vegetables, then you have to try this! There is a ton of flavor by simply roasting the vegetables with some olive oil and seasoning. Just that simple!
I hope you all enjoy this side dish!
It has a ton of flavor and it goes perfectly with any type of protein: tofu, fish, or chicken!
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to capture a photo and tag #eatlovenamaste on Instagram!
Roasted Winter Vegetable Medley with Quinoa
This Roasted Winter Vegetable Medley with quinoa makes a perfect side to any dish! Get all your vegetables ready in 35-minutes!
- 5 carrots (sliced)
- 1-2 broccoli heads (1 large or 2 small) (cut into florets )
- 1/2 butternut squash (cubed)
- 2 tbsp olive oil
- 1/2 tsp thyme (fresh)
- pinch of red pepper flakes
- a healthy pinch of salt and pepper
Quinoa:
- 1/2 cup quinoa
- 1 cup of filtered water
- fresh lemon juice from 1 lemon
- 2 tbsp parsley (chopped)
- a healthy pinch of salt and pepper
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Preheat oven to 425 degrees Fahrenheit and line a baking sheet/pan with foil. Add chopped/diced vegetables to the pan. Add olive oil and seasoning: thyme, pepper flakes, salt, and pepper. Toss and cover with foil.
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Roast for 30-35 minutes, or until vegetables are fork-tender. Remove foil half-way and toss vegetables around for even roasting.
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At this time, make the quinoa by bringing 1 cup of water to a boil with the uncooked quinoa. Reduce heat to low (gas-stove) or turn off (electric stove) and cover with a lid. Let it sit for 15-minutes to absorb all water. Use a fork to fluff the quinoa and transfer to a glass serving bowl. Add lemon juice, parsley, and a healthy pinch of salt and pepper, and mix to combine.
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Once the vegetables are fork-tender, add them to the quinoa and mix to combine. Serve immediately.
Roasted Winter Vegetable Medley
Ingredients
Veggies:
- · 5 carrots sliced
- · 1-2 broccoli heads 1 large or 2 small (cut into florets )
- · 1/2 butternut squash cubed
- · 2 tbsp olive oil
- · 1/2 tsp thyme fresh
- · pinch of red pepper flakes
- · healthy pinch of salt and pepper
Quinoa:
- · 1/2 cup quinoa
- · 1 cup of filtered water
- · fresh lemon juice from 1 lemon
- · 2 tbsp parsley chopped
- · healthy pinch of salt and pepper
Instructions
- 1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet/pan with foil. Add chopped/diced vegetables to pan. Add olive oil and seasoning: thyme, pepper flakes, salt, and pepper. Toss and cover with foil.
- 2. Roast for 30-35 minutes, or until vegetables are fork-tender. Remove foil half-way and toss vegetables around for even roasting.
- 3. At this time, make the quinoa by bringing 1 cup of water to a boil with the uncooked quinoa. Reduce heat to low (gas-stove) or turn off (electric stove) and cover with a lid. Let it sit for 15-minutes to absorb all water. Use a fork to fluff the quinoa and transfer to a glass serving bowl. Add lemon juice, parsley and a healthy pinch of salt and pepper, and mix to combine.
- 4. Once the vegetables are fork-tender, add them to the quinoa and mix to combine. Serve immediately.
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