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 mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: sides
Cuisine: Fall, Winder
Diet: Vegetarian
Servings: 4 people
Calories: 171.64kcal
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
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.
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