Roasted Vegetables and Quinoa Salad


Preheat oven to 400 degrees F for 10/15 minutes. In the meantime prepare the vegetables.

Peel whatever needs to be peeled. Cut them into 1 inch pieces (onions into 1/2 inch wedges, trim ends from radishes).

In roasting pan, toss vegetables with 2 table spoons of olive oil, 2 table spoons of balsamic vinegar, 1 tea spoon of brown sugar (if you want to add herbs – fennel and thyme is a fantastic combination).

Roast until tender, stirring occasionally (amount of roasting time depends on your oven and the amount of vegetables, but here it takes 35 minutes more or less).

Do not cover with aluminum foil otherwise you won’t get the caramelized crust.

Sprinkle with sea salt and black pepper. Serve.


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