New recipes

Roasted Harvest Vegetables

Roasted Harvest Vegetables

These vegetable are packed with flavor

Courtesy of McCormick

This recipe makes a perfect side dish with a vegetable medley seasoned with nutmeg, sage and more. Perfect for a barbecue or Thanksgiving dinner.

Recipe courtesy of McCormick

Ingredients

  • 1/2 Teaspoon McCormick® Rubbed Sage
  • 1 Teaspoon Lawry's® Seasoned Salt
  • 1/2 Teaspoon McCormick® Ground Pepper Black
  • 3 Tablespoons olive oil
  • 1/2 Teaspoon McCormick® Ground Nutmeg
  • 2 Cups cut-up red potatoes, 1-inch chunks
  • 1 1/2 Cup cut-up carrots, 1-inch chunks
  • 1 1/2 Cup cut-up red onions, 1-inch chunks
  • 1 1/2 Cup cut-up butternut squash, 1-inch chunks
  • 1 1/2 Cup cut-up parsnips, 1-inch chunks

Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!