Simple Curried Roasted Root Vegetables over Quinoa
A hearty winter vegetable dish featuring the exotic aroma of curry and the cancer-fighting benefits of rutabaga.
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Preparation Time: 20 minutes
Cooking Time: 25 minutes
Calories: 241 per serving
Percent from Fat: 25%
Cusine: Vegetarian, Vegan, American
Course: Dinner, Sides
Diet: Vegetarian, Vegan
Food as MedicineSM Ingredient: Rutabaga
Food as MedicineSM TipStore winter squash in a dry place at cool temperatures (50 degrees F), not in the fridge, to keep them sweet yet low-glycemic, so they keep your insulin level and blood sugar stable.
Culinary Taste TipAdding dried herbs and spices at the end of cooking vegetables is a nice way to perk up flavor, without adding calories.
Culinary Technique TipTry using Quinoa in your dishes in place of rice or grits: it is ready in 15 minutes.
Ingredients1 small rutabaga, cut into 1/2-inch chunks (2 cups)
1 large sweet potato, scrubbed, cut into 3/4-inch chunks (3 cups)
2 cups trimmed and quartered or halved Brussels sprouts
4 teaspoons extra light olive oil, divided
1 teaspoon kosher or sea salt, divided
2 teaspoons curry powder
1 teaspoon smoked paprika
3/4 cup quinoa, cooked according to package directions
1/4 cup chopped parsley
PreparationHeat oven to 400 F. Arrange rutabaga and sweet potato in a 15 x 10-inch jelly roll pan. Drizzle 2 teaspoons of the oil and sprinkle 1/2 teaspoon of the salt over vegetables; toss well to coat. Bake 10 minutes. Add Brussels sprouts to pan; toss well. Continue baking 15 minutes or until vegetables are browned and tender. Sprinkle curry powder and paprika over vegetables; toss well and let stand 5 minutes.
Spoon quinoa onto four serving plates; top with vegetables and drizzle 1/2 teaspoon oil over each serving. Garnish with parsley.
Nutritional AnalysisTotal fat (g): 7.13 - Fat calories (kc): 62.15 - Cholesterol (mg): 0.0 - Trans fatty acids (g): 0.0 - Saturated fat (g): 0.98 - Polyunsaturated fat (g): 1.94 - Monounsaturated fat (g): 3.94 - Fiber (g): 7.88 - Carbohydrates (g): 38.95 - Sugar (g): 8.23 - Protein (g): 7.93 - Sodium (mg): 532.06 - Calcium (mg) 93.51.
Comments on Simple Curried Roasted Root Vegetables over Quinoa
I also made this, substituting the brussel sprouts with eggplant and brocolli. I love this dish.
That was so interesting. I never knew what to do with these Rutabagas. I will now buy this vegetable and give it a try.
Thanks for the recipe.
I watch protien & fiber but that has to be handwritten since the nutrition info doesn't print out. Would be great if it did. Thank you for everything!
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