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Roasted Winter Vegetable Medley with Quinoa
5 from 1 vote

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!

Course Side Dish
Cuisine Vegan
Keyword side dishes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Eat. Love. Namaste.


  • 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 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.