Imagine a side dish so delicious and nutritious that it transforms your holiday table from ordinary to extraordinary! This gluten-free quinoa and roasted vegetable medley is not just a recipe—it's a culinary adventure that combines the nutty richness of quinoa with the caramelized sweetness of Brussels sprouts and carrots. Perfect for those seeking a healthy, flavor-packed alternative to traditional holiday sides, this dish promises to impress even the pickiest eaters and dietary-conscious guests.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Quinoa
- Brussels sprouts
- Carrots
- Olive oil
- Salt
- Pepper
- Herbs (thyme, rosemary)
Instructions
- Preheat the oven to 425°F (218°C), ensuring a hot environment for roasting vegetables.
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with water using a 2:1 liquid ratio. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Wash Brussels sprouts and carrots, then trim and cut Brussels sprouts in half, and slice carrots into uniform diagonal pieces to ensure even roasting.
- Place prepared vegetables on a large baking sheet, drizzle generously with olive oil, and sprinkle with chopped fresh thyme and rosemary.
- Season vegetables with salt and freshly ground black pepper, tossing to coat evenly.
- Roast vegetables in the preheated oven for 25-30 minutes, stirring halfway through to ensure golden brown edges and even caramelization.
- Once quinoa is cooked and vegetables are roasted, combine them in a large serving bowl, gently mixing to create a warm, colorful side dish.
- Taste and adjust seasoning with additional salt and pepper if needed before serving.
Tips
- Rinse quinoa thoroughly to remove any bitter saponin coating, ensuring a clean, pure flavor.
- Use a hot oven (425°F) for maximum vegetable caramelization and crispy edges.
- Cut vegetables into uniform sizes to guarantee even roasting and consistent texture.
- Don't overcrowd the baking sheet—give vegetables space to roast, not steam.
- Fresh herbs make a significant difference; use high-quality thyme and rosemary for maximum flavor.
- Toss vegetables in olive oil and seasonings just before roasting to prevent soggy results.
- Stir vegetables halfway through cooking to ensure golden-brown edges on all sides.
- Let the dish rest for a few minutes after combining quinoa and vegetables to allow flavors to meld.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
