Roasted Winter Vegetable Medley

GFLCVGV30

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 […]

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
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GFLCVGV30
Roasted Winter Vegetable Medley with Quinoa

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!

Roasted Winter Vegetable Medley with Quinoa

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!

Roasted Winter Vegetable Medley with Quinoa

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

5 from 1 vote
This Roasted Winter Vegetable Medley with quinoa makes a perfect side to any dish! Get all your vegetables ready in 35-minutes!
Roasted Winter Vegetable Medley with Quinoa
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Yields 4 people

Ingredients

Veggies:

  • 5 carrots sliced
  • 1-2 broccoli heads 1 large or 2 small (cut into florets )
  • ½ cup butternut squash cubed
  • 2 tbsp olive oil
  • ½ tsp fresh thyme
  • pinch of red pepper flakes
  • pinch of salt and pepper

Quinoa:

  • ½ cup uncooked quinoa
  • 1 cup filtered water
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • pinch of salt and pepper

Instructions

  • 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. 
  • Roast for 30-35 minutes, or until vegetables are fork-tender.  Remove foil half-way and toss vegetables around for even roasting. 
  • 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.
  • Once the vegetables are fork-tender, add them to the quinoa and mix to combine. Serve immediately. 
Course: sides
Cuisine: Fall, Winder
Diet: Vegetarian
Keyword: sides

Nutrition Facts

Serving1gCalories171.64kcalCarbohydrates33.78gProtein8.27gFat2.09gSaturated Fat0.35gPolyunsaturated Fat0.96gMonounsaturated Fat0.41gSodium108.71mgPotassium925.89mgFiber8.05gSugar6.79gVitamin A15729.32IUVitamin C149.72mgCalcium120.99mgIron2.6mg
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