Roasted Fall Vegetable Medley with Quinoa and Toasted Seeds

Ingredients

• 3 cups mixed fall vegetables (such as butternut squash, Brussels sprouts, carrots), diced
• 1 cup quinoa, cooked
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup sunflower seeds, toasted
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the diced fall vegetables with olive oil, salt, and black pepper on a baking sheet.