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Roasted Winter Vegetable Medley with Quinoa

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!
Course sides
Cuisine Fall, Winder
Keyword butternut squash, carrots, parsley, quinoa, roasted vegetable sides, root vegetables, sides
Author Tracey Gene



  • · 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.