I don't always bake sweet treats in my oven. Sometimes, just sometimes I will make something savory. Especially when it is fall and the vegetables are calling my name. I whipped up this delicious and no fuss dinner last night cause the temps dipped below 60.
Roasted Vegetables and Quinoa
Ingredients:
1 Large Acorn Squash
6 Carrots (I prefer heirloom, but any will do)
1 Fennel Bulb
1 Large Red Onion
1/2 Lb Brussels Sprouts
1/4 Cup Dried Cranberries
4 Tbsp Olive Oil
3 Tbsp Honey
Thyme Sprigs
Salt and Pepper to Taste
2 Cups Quinoa
Active Time: 15 Minutes
In Active Time: 45 Min
Servings: 6 large servings
Directions:
Preheat oven to 450. Drizzle 2 tbsp of olive oil on the bottom of a cast iron pan. Wash the outside of the acorn squash, cut it in half, remove seeds, and slice one half of the squash in 1/4 inch slices. and place on the bottom of the skillet. Slice the carrots in half, and then in half again and put in the pan. Cut all of the other vegetables in to large chunks and place in the pan. Place 4-6 springs of fresh thyme over the veggies, then drizzle the honey and olive oil, salt and pepper and cover with aluminum foil and place on the bottom rack of your oven. Roast for 45 minutes being sure to rotate the vegetables every 15 minutes or so until they are caramelized and soft. Meanwhile Measure 2 cups of quinoa and rinse under cool water in a fine mesh strainer. Pour quinoa into a medium sized pot and cover with 4 cups of water and 2 tsp of salt. Bring it to a boil, lower the heat and cover for 15 minutes. Turn off the heat and let it stand for 5 minutes - Do not take off the cover - fluff and place on the bottom of a large bowl. Cover with roasted vegetables and serve!
Roasted Vegetables and Quinoa
1 Large Acorn Squash
6 Carrots (I prefer heirloom, but any will do)
1 Fennel Bulb
1 Large Red Onion
1/2 Lb Brussels Sprouts
1/4 Cup Dried Cranberries
4 Tbsp Olive Oil
3 Tbsp Honey
Thyme Sprigs
Salt and Pepper to Taste
2 Cups Quinoa
Active Time: 15 Minutes
In Active Time: 45 Min
Servings: 6 large servings
Directions:
Preheat oven to 450. Drizzle 2 tbsp of olive oil on the bottom of a cast iron pan. Wash the outside of the acorn squash, cut it in half, remove seeds, and slice one half of the squash in 1/4 inch slices. and place on the bottom of the skillet. Slice the carrots in half, and then in half again and put in the pan. Cut all of the other vegetables in to large chunks and place in the pan. Place 4-6 springs of fresh thyme over the veggies, then drizzle the honey and olive oil, salt and pepper and cover with aluminum foil and place on the bottom rack of your oven. Roast for 45 minutes being sure to rotate the vegetables every 15 minutes or so until they are caramelized and soft. Meanwhile Measure 2 cups of quinoa and rinse under cool water in a fine mesh strainer. Pour quinoa into a medium sized pot and cover with 4 cups of water and 2 tsp of salt. Bring it to a boil, lower the heat and cover for 15 minutes. Turn off the heat and let it stand for 5 minutes - Do not take off the cover - fluff and place on the bottom of a large bowl. Cover with roasted vegetables and serve!
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