Roasted Autumn Vegetable Medley with Quinoa
Prep 10 min · Cook 30 min · Serves 4 · easy
Free on iPhone
A delightful vegan snack featuring a colorful array of seasonal vegetables and protein-rich quinoa, perfect for a healthy fall treat.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup brussels sprouts, halved
- 1 cup butternut squash, peeled and cubed
- 1 cup quinoa, cooked
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon rosemary, fresh, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large baking dish, toss the cubed sweet potatoes, Brussels sprouts, and butternut squash with the olive oil, garlic, rosemary, salt, and black pepper.
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