Description
A hearty and comforting fall dinner recipe that brings the flavors of the season to your table. Perfect for cool evenings.
Ingredients
Scale
- 2 lbs of butternut squash, peeled and cubed
- 1 lb of Brussels sprouts, halved
- 1 lb of carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss butternut squash, Brussels sprouts, and carrots with olive oil, salt, pepper, rosemary, and thyme.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes or until tender and caramelized, stirring halfway through.
- While the vegetables are roasting, bring vegetable broth to a boil in a saucepan. Add quinoa and reduce heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed.
- Once the vegetables are done, combine them with the cooked quinoa in a large bowl.
- Stir in dried cranberries and walnuts.
- Serve warm as a hearty fall dinner.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Fat: 15
- Carbohydrates: 50
- Fiber: 8
- Protein: 10
Keywords: fall dinner, vegetarian fall dinner, cozy dinner recipe, roasted vegetables, quinoa bowl