The start of a new year means healthy eating after all of the holiday cookies and hearty meals we had just a few weeks prior. But healthy eating doesn’t have to be bland–this recipe for Sheet Pan Roasted Veggies with Quinoa is packed full of flavor with a zesty lemon dressing to go over top. This is great to eat warm right after cooking, or even cold from the fridge the next day.
Course Lunch, Main Course
Prep Time 30 minutesmins
Cook Time 35 minutesmins
Total Time 1 hourhr5 minutesmins
Servings 4
Author Sparkle Markets
Ingredients
Veggie Mixture
1cupdry quinoa
2cupswater
3cupsfresh broccoli florets
1bagBrussels sproutscut in half
1sweet potatochopped into bite-sized pieces
1/2tspsalt
1/2tspfreshly ground black pepper
15ozcan chickpeasrinsed and drained (optional)
1bunchkaleroughly chopped
1/4cupolive oildivided
1/3cupchopped fresh parsley
1/4cupcrumbled feta cheese
Dressing
4tbsplemon juice
1tbspapple cider vinegar
1tbspmaple syrup
6tbspolive oil
2tspDijon mustard
salt and freshly ground black pepperto taste
1/2tspcrushed red pepper flakes
Instructions
Preheat oven to 425ºF.
Place broccoli and sweet potatoes on a baking sheet lined with foil and sprayed with nonstick cooking spray. Coat with 2 tablespoons olive oil and salt and pepper. Roast for 20minutes. Remove from oven and add kale and chickpeas to the pan. Add remaining 2 tablespoons olive oil and salt and pepper. After 20 minutes, add your kale and chickpeas to the roasting pan. Roast for an additional 15 minutes, stirring occasionally.
In a large bowl, combine roasted vegetables, quinoa, parsley and feta cheese. In a small bowl, whisk together lemon juice, vinegar, maple syrup and Dijon mustard. Gently stir in remaining oil, and add salt, pepper and crushed red pepper flakes to taste; pour dressing over salad and serve.