Save A comforting bowl of caramelized root vegetables and fluffy grains, infused with fresh thyme and tarragon, topped with a light green salad for a perfect balance of warmth and freshness.
This dish has been a family favorite for its heartiness and the fresh herbal notes that make it feel both warm and light at the same time.
Ingredients
- Root Vegetables: 2 medium carrots peeled and cut into 1-inch chunks, 2 parsnips peeled and cut into 1-inch chunks, 1 small sweet potato peeled and cubed, 1 small red onion cut into wedges, 2 tbsp olive oil, 1 ½ tsp fresh thyme leaves (or ½ tsp dried thyme), 1 tsp fresh tarragon chopped (or ¼ tsp dried tarragon), ½ tsp sea salt, ¼ tsp freshly ground black pepper
- Grains: 1 cup quinoa (or brown rice or millet), 2 cups vegetable broth or water
- Light Greens: 2 cups baby spinach or mixed greens, 1 cup arugula, 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, pinch of salt and pepper
- Garnish: 2 tbsp toasted pumpkin seeds or sunflower seeds (optional), additional fresh herbs (thyme, tarragon) for serving
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C) Line a large baking sheet with parchment paper
- Toss vegetables:
- In a large bowl toss carrots parsnips sweet potato and red onion with olive oil thyme tarragon salt and pepper until well coated
- Roast vegetables:
- Spread the vegetables in a single layer on the baking sheet Roast for 35 to 40 minutes stirring once halfway until golden and tender
- Cook grains:
- Meanwhile rinse the quinoa thoroughly In a medium saucepan combine quinoa and vegetable broth Bring to a boil reduce heat cover and simmer for 15 minutes or until liquid is absorbed Remove from heat and let stand covered for 5 minutes Fluff with a fork
- Prepare greens:
- In a medium bowl toss baby spinach arugula lemon juice olive oil salt and pepper until just wilted
- Assemble bowl:
- Divide the cooked quinoa among 4 bowls Top with roasted vegetables and a handful of dressed greens
- Garnish and serve:
- Sprinkle with toasted seeds and extra herbs if desired Serve warm
Save This dish has brought my family together on chilly evenings sharing warmth and comfort in each bite.
Preparation Details
Preparation time is 20 minutes Cooking time is 40 minutes making it a total of 1 hour for a complete meal.
Dietary Information
This recipe is vegetarian and can be gluten-free if made with gluten-free grains It is suitable for modern European cuisine.
Serving Suggestions
Serve warm with a drizzle of yogurt-herb sauce or tahini dressing for extra richness and flavor enhancement.
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This recipe’s vibrant flavors and textures make it a versatile and wholesome addition to any meal plan.
Recipe FAQs
- → What vegetables are best for roasting in this dish?
Carrots, parsnips, sweet potatoes, and red onions work well, offering a sweet and earthy flavor when caramelized.
- → Can I substitute quinoa with other grains?
Yes, brown rice or millet can be used as alternatives, providing similar texture and flavor.
- → How do thyme and tarragon enhance the flavors?
Thyme adds earthy, slightly minty notes while tarragon brings a subtle anise flavor, complementing the roasted vegetables.
- → What's the purpose of the light green salad on top?
The salad adds a fresh, crisp contrast to the warm, roasted vegetables and grains, balancing the bowl's textures and flavors.
- → Are toasted seeds necessary for the dish?
Toasted pumpkin or sunflower seeds add crunch and a nutty flavor but are optional depending on preference or allergies.