Roasted Seasonal Vegetable With Quinoa Recipe

4 Servings
45 min

Roasting vegetables are an excellent option for weeknight meals. This one is no different. It’s a one-sheet pan recipe that will give you an easy set up for dinner tonight. This is a vegetarian dish great for weeknight meatless Mondays.

The ingredients are in the image above. Prep the veggies by cutting them into pieces. Try to make them about the same size.

Add the seasoned vegetables into the baking sheet. Use two baking sheets and cut the bowl of veggies in half and place evenly on both sheets. Place in the oven for 20-30 minutes. Pull out and turn over at the 15-minute point.

Here is the cooked vegetables after they came out of the oven.

Here's the veggies in a bowl. You can easily put it on a bed of parsley quinoa. Visit our blog post for details on make this part of the recipe.

Roasted Seasonal Vegetable With Quinoa Recipe

Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

ROASTED SEASONAL VEGETABLE WITH QUINOA RECIPE INGREDIENTS:

  • 1 butternut squash Seeded, peeled and cubed into 1 inch pieces
  • 4 Spring Onions with stems cut in half and stem cut into 4 inch lengths
  • 1 Broccoli head cut into florets with a little stem
  • 1 box of baby bell mushrooms cleaned, remove stem, and cut in half
  • 1 TBSP granulated garlic
  • 4 TBSP of Olive oil
  • Salt and pepper to taste
  • FOR QUINOA:

Instructions

ROASTED SEASONAL VEGETABLE WITH QUINOA RECIPE INSTRUCTIONS:

Preheat the oven to 425 degrees.
Cut all the vegetables. First, butternut squash Seed it, peel it, and cubed into 1-inch pieces. Then, cut the 4 Spring Onions with stems in half, and stem Pieces cut into 4-inch lengths. Cut the broccoli head into florets with small stems. Make all of the veggies around the same size. Clean the mushrooms, take out stems, and cut in half.
In a large bowl, add all the cut vegetables and add 1 TBSP granulated garlic, Salt, Pepper, and 4 TBSP of Olive oil. Toss all the veggies. Add more olive oil if needed. It should be a little oily.
Use two baking sheets and cut the bowl of veggies in half and place evenly on both sheets. Place in the oven for 20-30 minutes. Pull out and turn over at the 15-minute point.
If you find that the veggies seem dry, you can add a little more olive oil drizzled on top.
If you find that the veggies seem dry, you can add a little more olive oil drizzled on top.

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