Description
A delightful vegetarian Christmas dinner featuring seasonal dishes.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 cup cranberries, fresh or dried
- 1/2 cup walnuts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes.
- In a saucepan, bring vegetable broth to a boil and add quinoa.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and stir in cranberries and walnuts.
- Serve roasted vegetables over quinoa and garnish with fresh herbs.
Notes
- You can substitute quinoa with rice or couscous.
- Feel free to add other seasonal vegetables.
- This dish can be made ahead and reheated.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian Christmas dinner, holiday recipes, festive vegetarian meals