Roasted Winter Vegetables with Quinoa

American · Winter · 45 min · Serves 4 · By The Lesapor Kitchen

Enjoy a simple and satisfying meal with this roasted winter vegetable dish served over quinoa. It's packed with flavor and nutrients, making it a perfect weeknight dinner. The light broth adds a comforting touch, ideal for chilly evenings.

Ingredients

• 2 cups quinoa, rinsed
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 pound carrots, peeled and cut into sticks
• 1 pound parsnips, peeled and cut into sticks
• 1 red onion, cut into wedges
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste

Method

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the carrots, parsnips, and red onion with olive oil, fresh thyme, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet.
3. Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized, stirring halfway through.
4. While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy.
5. Fluff the quinoa with a fork and transfer it to a serving platter. Top with the roasted vegetables.
6. Serve the roasted vegetables over quinoa with a drizzle of olive oil, if desired.