Simple Curried Roasted Root Vegetables Over Quinoa

Instructions

1. Heat oven to 400 F.
2. Arrange rutabaga and sweet potato in a 15 x 10-inch jelly roll pan.
3. Drizzle 2 teaspoons of the oil and sprinkle 1/2 teaspoon of the salt over vegetables; toss well to coat.
4. Bake 10 minutes.
5. Add Brussels sprouts to pan; toss well.
6. Continue baking 15 minutes or until vegetables are browned and tender.
7. Sprinkle curry powder and paprika over vegetables; toss well and let stand 5 minutes.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 45 minutes
Servings: ................. 4

Ingredients

1 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

Health info:
Calories: 241 Store 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.

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