Balsamic Roasted Fall Vegetables & Green Bean Quinoa Salad

My roommate and I have a great thing going: she buys vegetables, and I cook them. This weekend she loaded up at a local (super cheap!) fruit stand in the south bay. I used this opportunity as a test run for possible Thanksgiving recipes, since I’m helping my aunt cook for 17 this year! I found this recipe on Shutterbean, and I agree that fresh cranberries in this recipe would have been amazing, but dried work just fine!

My roommate looooved this. Adding honey goat cheese would make just about anything edible, but the vegetables were glorious on their own. Didn’t think you could get super excited about roasted vegetables? Think again.

Roasted Brussels Sprouts, Butternut Squash & Cranberries

serves 8 as a side dish

1 1b. Brussels sprouts, trimmed & halved
1 medium butternut squash peeled & cut into 1/2 inch cubes
1 cup fresh cranberries (or dried – added on at the end)
1 apple, cut into 1/2 pieces
1 medium yellow onion, chopped
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 teaspoon curry powder
1 tablespoon brown sugar
kosher salt & fresh cracked pepper

Preheat oven to 400F. Spread the Brussels sprouts, butternut squash, cranberries, apple, & onions on a large rimmed baking sheet. In a small bowl mix oil, vinegar, and curry powder together. Drizzle over the vegetable mixture and toss to evenly coat. Sprinkle brown sugar over the vegetables and place baking sheet in the oven. Roast for 20 minutes, gently stir and continue to roast for 20-25 minutes longer, or until vegetables are tender and nicely browned.

Green Bean Quinoa Salad with Greek Dressing

1/2 cup mixed quinoa
1 1/2 cups vegetable broth or water
1 pound green beans, trimmed, halved
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon sugar
feta or goat cheese, crumbled

In a medium, add broth or water and quinoa and bring to a boil. Cover and simmer for 15 minutes, or until cooked and liquid evaporates. In a large skillet, add 1 cup water and green beans. Bring to a boil and cook 3-5 minutes or until tender. Move to ice bath to stop the beans from cooking. Mix remaining ingredients together in a medium bowl and toss in beans and quinoa.