Roasted Harvest Vegetables with Quinoa
Indulge in the comforting flavors of fall with a medley of roasted harvest vegetables served alongside fluffy quinoa. This dish features vibrant seasonal produce like sweet potatoes, Brussels sprouts, and carrots, all roasted to perfection, enhancing their natural sweetness and earthy flavors. Paired with quinoa, this hearty side is both nutritious and satisfying.
Feel free to switch up the vegetables based on what you have on hand—parsnips or beets make excellent additions. For a tangy twist, sprinkle with feta cheese or drizzle a balsamic reduction over the top. Preparing this dish is effortless, making it perfect for any cook looking to embrace the autumn season with minimal fuss.
Serve this versatile side dish alongside roasted chicken or as a vegetarian main course. Its rustic charm makes it an ideal choice for autumn gatherings, Thanksgiving dinners, or a cozy family meal on a crisp evening.
How to Make It
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1
Preheat the oven to 400°F (200°C).
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2
Peel and cube the sweet potatoes. Halve the Brussels sprouts and slice the carrots.
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3
Toss vegetables with olive oil, salt, and pepper on a baking sheet.
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4
Roast in the oven for 25-30 minutes until tender and golden brown.
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5
While vegetables roast, bring vegetable broth to a boil and stir in quinoa.
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6
Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked.
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7
Fluff quinoa with a fork and add roasted vegetables and thyme.
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8
Garnish with fresh parsley before serving.
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