Thanksgiving is a time to come together and give thanks for all the blessings in our lives. It’s also a time when indulgence is the name of the game, with feasts that often leave us feeling overstuffed and guilty. But what if we told you that you can enjoy a Thanksgiving meal that’s both delicious and healthy? Our Roasted Vegetable Medley with Herbed Quinoa is here to prove that you can savor the season without sacrificing your well-being. This hearty, nutrient-packed dish is a perfect addition to your Thanksgiving spread, satisfying both your taste buds and your health-conscious soul.
For the Roasted Vegetable Medley:
- 2 cups of butternut squash, cubed
- 2 cups of Brussels sprouts, halved
- 2 cups of carrots, sliced into rounds
- 2 cups of sweet potatoes, diced
- 1 red onion, cut into wedges
- 3 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and black pepper to taste
For the Herbed Quinoa:
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried sage
- 1/2 cup of fresh parsley, chopped
- Juice of 1 lemon
- Salt and black pepper to taste
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the butternut squash, Brussels sprouts, carrots, sweet potatoes, and red onion.
- Drizzle the vegetables with olive oil and sprinkle with minced garlic, dried thyme, salt, and black pepper. Toss to coat the vegetables evenly.
- Spread the seasoned vegetables in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Remember to toss them halfway through the cooking time for even roasting.
- While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa. Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- Remove the cooked quinoa from heat and let it sit, covered, for 5 minutes. Then fluff it with a fork.
- Season the cooked quinoa with dried rosemary, dried sage, fresh parsley, lemon juice, salt, and black pepper. Mix well.
- When the roasted vegetables are done, remove them from the oven and let them cool for a few minutes.
To serve, plate a generous portion of the herbed quinoa and top it with the roasted vegetable medley.
This Roasted Vegetable Medley with Herbed Quinoa is a Thanksgiving side dish that brings vibrant colors, rich flavors, and a healthy dose of nutrients to your festive table. By choosing this recipe, you’re taking a step towards a Thanksgiving feast that’s as good for your health as it is for your taste buds. This dish celebrates the bountiful produce of the season and embodies the true spirit of Thanksgiving – giving thanks for the gift of wholesome, nourishing food.
For an extra touch of indulgence, consider garnishing your Roasted Vegetable Medley with a sprinkle of feta cheese and a handful of juicy pomegranate seeds. The creamy saltiness of the feta perfectly complements the sweetness of the roasted vegetables, while the burst of pomegranate seeds adds a refreshing pop of color and a delightful burst of flavor. This simple addition elevates the dish, turning it into a true feast for the senses.
So, this year, gather your loved ones, enjoy the flavors of fall, and give thanks for a Thanksgiving that’s both delicious and health-conscious, with a touch of festive flair.
Danielle Dolin is a prolific writer and serves as the Managing Editor at the Christian News Journal. A dedicated mother of four daughters, she calls Southern Arizona home. Danielle’s passion for journalism extends beyond her professional role; she imparts her knowledge to homeschool students as a dedicated teacher. In her cherished moments of respite, you can find her engrossed in the pages of books or engaged in the world of video games. Her multifaceted life is a testament to her commitment to family, education, and her unwavering love for storytelling.