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Roasted Winter Vegetable Medley with Quinoa

Roasted Winter Vegetable Medley

  • Author: Tracey Gene
  • Diet: Vegan


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

·       healthy pinch of salt and pepper


·       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


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. 

  • Category: Sides
  • Cuisine: Fall, Winder

Keywords: butternut squash, carrots, quinoa, parsley, sides, root vegetables, roasted vegetable sides