Go Back
+ servings
Roasted Winter Vegetable Medley with Quinoa
Print Recipe
5 from 1 vote

Roasted Winter Vegetable Medley

This Roasted Winter Vegetable Medley with quinoa makes a perfect side to any dish! Get all your vegetables ready in 35-minutes!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: sides
Cuisine: Fall, Winder
Diet: Vegetarian
Servings: 4 people
Calories: 171.64kcal
Author: Tracey Gene

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. 

Nutrition

Serving: 1g | Calories: 171.64kcal | Carbohydrates: 33.78g | Protein: 8.27g | Fat: 2.09g | Saturated Fat: 0.35g | Polyunsaturated Fat: 0.96g | Monounsaturated Fat: 0.41g | Sodium: 108.71mg | Potassium: 925.89mg | Fiber: 8.05g | Sugar: 6.79g | Vitamin A: 15729.32IU | Vitamin C: 149.72mg | Calcium: 120.99mg | Iron: 2.6mg