This is a great fall dish to use lots of root vegetables in the oven. It’s best served a little warm. It’s naturally vegetarian and vegan. Some of the root vegetables take a little time to cook in the oven, but it’s a great batch recipe that keeps well in the fridge.
Here is a recipe for some vegetables, but feel free to add or substitute whatever you have in season.
- 1 butternut squash
- 2 sweet potatoes
- 1/2 red onion. chopped
- 2-3 beets
- 2 red bell peppers, chopped to 1″ pieces
- 1 bunch asparagus, chopped
- 2 teaspoons honey (optional)
- 2 cups quinoa, cooked
- 1 cup lentils, cooked
- 1 cup arugula
- 1/2 bunch parsley, chopped
- 1 tablespoon olive oil, divided
- Flax seeds, optional
1. Preheat the oven to 425 F. Microwave butternut squash 5-10 minutes so it is easier to peel.
Cut all veggies in small dice, sweet potatoes, onions, red bell peppers, and asparagus. Cook all separate or beside each other on a baking sheet or saute pan. Squash and sweet potatoes take 45 minutes to 1 hour. Roast to get a little color on vegetables. Add a little honey to sweet potato if needed.
2. Cook beets in foil with a little salt and olive oil for 1 hour. Then, peel and dice.
3. Serve over quinoa, with lentils and some arugula. Top with parsley and a little flax seeds.