Sheet-Pan Roasted Fall Veggie Quinoa Bowls Delight

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1 medium red onion, sliced
• 2 medium carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 1 4 cup dried cranberries
• 1 4 cup pumpkin seeds
• 1 4 cup feta cheese (optional)
• for garnish fresh parsley

Instructions

1. Preheat your oven to 425°F (220°C).
2. On a large sheet pan, spread out the diced butternut squash, halved Brussels sprouts, sliced red onion, and carrots.
3. Drizzle the vegetables with olive oil, then sprinkle ground cinnamon, smoked paprika, salt, and pepper over the top. Toss everything together to ensure the veggies are evenly coated.
4. Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
5. While the vegetables are roasting, cook the quinoa. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff with a fork once done.
6. Once the veggies are ready, remove them from the oven and allow to cool slightly.
7. In a large bowl, mix the cooked quinoa with the roasted vegetables. Add dried cranberries and pumpkin seeds, stirring gently to combine.
8. Taste and adjust seasoning if necessary. Serve in individual bowls topped with crumbled feta and fresh parsley for garnish.