Roasted Autumn Vegetable Medley with Quinoa

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. 1

   Preheat the oven to 400°F (200°C).

2. 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.