Improved! Roasted Veggies and Quinoa: A Favorite Fall Recipe

As the air turns crisp and the leaves blaze with color, there’s nothing quite like the comfort of a warm, hearty dish filled with fall’s best flavors. Roasted veggies and quinoa make the perfect pair, bringing together rich, earthy tastes with a nutty, wholesome base. Imagine the scent of caramelized squash, roasted brussel sprouts, and hints of garlic wafting through your kitchen, filling your home with the essence of autumn. This recipe gives you a cozy, nourishing bowl that’s as satisfying as it is delicious. Perfect for chilly days, it’s fall comfort food at its finest. And there is one ingredient that sent this dish over the top for me.

Fall Sheet Pan Roasted Veggies and Quinoa for 4

Ingredients:
4 cubed baby potatoes
12 halved brussel sprouts
1/2 cup of cubed butternut squash
1/2 cup of cubed sweet potato
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1 tsp onion powder
1tsp smoked paprika*This twisted the savory intensity for me and leveled up the flavor!
1 tbsp garlic powder
2 tbsp parmesan cheese
2 tbsp olive oil
After roasted, add parsley and salt and pepper to taste.

Instructions:
After cubing and chopping all of the vegetables into small similar sizes, put them all in a large bowl to mix.
Combine the spices oil and cheese with the vegetables.
Mix thoroughly to coat all of the chopped and cubed veggies with the oil and spices.
Spread out the coated veggies on a sheet pan. I like to cover mine with aluminum foil or parchment paper for quick clean up.
Roast the veggies in a 350 degree oven for approximately 25 mins.
While veggies are roasting, make quinoa according to package instructions.
When finished cooking make bowls by placing the quinoa on the bottom of the bowl and topping with a good serving of veggies, more olive oil, parsley and parmesan cheese.
I also like to add a little more smoked paprika and salt and cayenne pepper to taste.

This is a quick and easy comfort food dish, that looks amazing as well. Enjoy!