Harvest & Hearth Recipe

Inspired by Django

Time1h

Serves4

Make Harvest & Hearth Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

2 cups Butternut Squash

2 cups Brussels Sprouts

1 cup Carrots

1 medium Red Onion

4 cloves Garlic

Grains

1 cup Quinoa

Broth & Spices

2 cups Vegetable broth

3 tablespoons olive oil

1 teaspoon Dried Thyme

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Cinnamon

Garnish

1 tablespoon Fresh parsley

1 cup Pomegranate Seeds

Method

Preparation

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, trim the Brussels sprouts, and slice the carrots into rounds. Chop the red onion into wedges and mince the garlic.

Roasting

Roast the Vegetables

In a large bowl, toss the butternut squash, Brussels sprouts, carrots, red onion, and garlic with olive oil, salt, black pepper, dried thyme, and cinnamon. Spread the mixture on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender and caramelized.

Cooking Quinoa

Cook the Quinoa

While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Assembly

Combine and Serve

Once the vegetables are roasted and the quinoa is cooked, combine them in a large serving bowl. Toss gently to combine. Garnish with fresh parsley and sprinkle with pomegranate seeds before serving. Enjoy your Harvest & Hearth dish warm!