Roasting vegetables are an excellent option for weeknight meals. This one is no different. Besides cooking the quinoa in a saucepan, it’s a one-sheet pan recipe that will give you an easy set up for dinner tonight.
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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 stems cut into 4-inch lengths
1 Broccoli head cut into florets with a little stem
One box of baby bell mushrooms cleaned, remove stem, and cut in half
1 tablespoon granulated garlic
4 tablespoon of Olive oil
Salt and pepper to taste
For Quinoa:
2 cups of quinoa
4 cups of water
2 tablespoon of Fresh Parsley chopped in small pieces
4 tablespoon of Butter (unsalted) - optional
Salt and Pepper to taste
Roasted Seasonal Vegetable with Quinoa Recipe Instructions:
Preheat the oven to 425 degrees.
Cut all the vegetables.
First, butternut squash Seed, peel, 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, remove the stems, and cut them in half.
Add vegetables.
Add all the cut vegetables and 1 tablespoon of granulated garlic, Salt, Pepper, and 4 tablespoon of Olive oil in a large bowl. Toss all the veggies. Add more olive oil if needed. It should be a little oily.
Two Baking Sheets
Use two baking sheets, 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.
Make the Quinoa
While cooking the veggies, add the water, quinoa, salt, pepper, and parsley (minced) to the saucepan. Bring to a boil, lower the heat, and cover for 15 minutes. Check for around 12 minutes to see if the water has evaporated. If it did, you could add ¼ cup more water to help it continue cooking without burning the pan. It’s done when it is translucent in color. Set aside.
Add a scoop of quinoa (cooked) to the plate and lay the roasted veggies on top. If the veggies seem dry, you can add a little more olive oil drizzled on top.
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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 tablespoon granulated garlic
- 4 tablespoon of Olive oil
- Salt and pepper to taste
- For Quinoa:
- 2 cups of quinoa
- 4 cups of water
- 2 tablespoon of Fresh Parsley chopped small
- 4 tablespoon of Butter (unsalted) - optional
- Salt and Pepper to taste
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 tablespoon granulated garlic, Salt, Pepper, and 4 tablespoon 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.
- While cooking the veggies, add the water, quinoa, salt, pepper, and parsley (minced) to the saucepan. Bring to a boil and lower heat and cover for 15 minutes. Check around 12 minutes to see if the water evaporated. If it did, you could add ¼ cup more water to help it continue cooking without burning the pan. It’s done when it is translucent in color. Set aside.
- Add a scoop of quinoa (cooked) to the plate and lay the roasted veggies on top. If you find that the veggies seem dry, you can add a little more olive oil drizzled on top.
Below is the finished product on a bed of quinoa. What do you think? Would you make this? My family loved this Roasted Seasonal Vegetable dish; it was enough for leftovers the next day. Yay! If you want protein, add some Romano cheese or parmesan cheese to the top.
Below are some additional Roasted Seasonal Vegetable posts from our website and others online. Check them out. The caps title is from our blog.
EASY ROASTED VEGETABLES RECIPE YOUR FAMILY WILL LOVE
