Oven roasted vegetables are healthy, easy to make & delicious. Perfect for feeding a large crowd! Paired with protein- rich quinoa, this dish easily makes a main meal. Cumin, garlic and parsley add flavour and immune boosting properties.
Ingredients:
Prep time: 20 minutes Total Time: 45 minutes
- 2 small sweet potatoes, peeled and cut into 2 inch wedges
- 1 cup butternut squash cut into 2 inch wedges
- 3 carrots peeled, halved lengthwise and cut into bit size chunks
- 1 cup cauliflower broken into small florets
- 3 cups water or vegetable broth
- 1 1/2 cup of quinoa
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 4 cloves of garlic, unpeeled
- Salt and pepper
- 1/4 cup fresh chopped parsley
Steps/Methods:
To make the vegetables
- Place sweet potatoes, squash, carrots, cauliflower and garlic on a rimmed baking sheet.
- Toss with olive oil, cumin, and salt and pepper.
- Roast until vegetables are tender and starting to brown – about 30 to 35 minutes.
- Peel roasted garlic and gently stir into vegetables.
To make the Quinoa
- Rinse the quinoa under cold running water for two minutes.
- Set aside.
- Bring 3 cups water or vegetable broth to a boil in a medium saucepan. Stir in quinoa.
- Cover, reduce heat and allow to cook 15 minutes more, or until liquid has been absorbed.
- Remove pan from heat.
To Assemble
- Place roasted vegetables in a large casserole dish.
- Add quinoa and fresh cut parsley.
- Stir gently to mix.
- Serve warm.
Additional Tips:
Prep time: 20 minutes Total Time: 45 minutes
- 2 small sweet potatoes, peeled and cut into 2 inch wedges
- 1 cup butternut squash cut into 2 inch wedges
- 3 carrots peeled, halved lengthwise and cut into bit size chunks
- 1 cup cauliflower broken into small florets
- 3 cups water or vegetable broth
- 1 1/2 cup of quinoa
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 4 cloves of garlic, unpeeled
- Salt and pepper
- 1/4 cup fresh chopped parsley
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