Roasted Root Vegetable Medley
A symphony of earthy flavors and vibrant colors, perfectly caramelized and tossed with fresh herbs, protein-packed quinoa, and a balsamic glaze. A deeply satisfying and nourishing centerpiece.
Ingredients
•2 medium Sweet potatoes, cubed
•3 large Carrots, peeled and chopped
•2 large Parsnips, peeled and chopped
•2 medium Red beets, peeled and cubed
•3 tbsp Olive oil
•4 Garlic cloves, minced
•1 tbsp Fresh rosemary, chopped
•1 tbsp Fresh thyme, chopped
•2 cups Quinoa, cooked (for added protein)
•1/2 cup Pecans, toasted
•2 tbsp Balsamic glaze
•to taste Salt and freshly ground black pepper
Nutrition per serving
Calories385 kcal
Protein15g
Carbohydrates58g
Fat14g
Fiber12g
Instructions
1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large bowl, combine the cubed sweet potatoes, carrots, parsnips, and beets.
3
Drizzle the root vegetables with olive oil and toss well to ensure they are evenly coated.
4
Add the minced garlic, chopped rosemary, thyme, salt, and black pepper. Toss again to distribute the seasonings.
5
Spread the vegetables in a single, even layer on the prepared baking sheet. Do not overcrowd (use two pans if necessary for better caramelization).
6
Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the vegetables are fork-tender and deeply caramelized around the edges.
7
Remove from the oven. In a large serving bowl, gently fold the roasted vegetables together with the warm cooked quinoa and toasted pecans.
8
Drizzle generously with balsamic glaze just before serving. Garnish with a sprig of fresh rosemary.