Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing

Get ready to roast all the winter root vegetables until they are sweet and soft then pile them on top of buttery millet and garnish with a yoghurt-based roasted garlic and marjoram dressing. This dish is comforting, super simple, and filled with good-for-you, fresh, seasonal ingredients.
Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeSometimes on a Tuesday night on the way home from the gym you get a call from your little sister telling you that she is going to hospital because she has pains in her chest. Sometimes you feel powerless because there is nothing you can do so you need to go home and do something that keeps your hands busy because otherwise you will go crazy. So you go home and peel and chop and roast vegetables while eating roasted almonds and dark chocolate. Or so I hear. Note: she is now home and fine. Not a heart attack just a strained chest muscle. Phew. Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeNot only are winter vegetables the best for keeping worried hands busy, they are exactly what my body is craving right now. I love all the winter vegetables in their sweet, carbohydrate-storing glory – parsnips, beetroot, sweet potato, swedes, turnips – send me your root vegetables and I will love them. Winter vegetables are hardy, they grow in the rough, hard, cold ground to nourish us all winter long. And when you blast them with heat they will reward you with sweetness, straight from the earth.Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeI used a mix of my favourite winter root vegetables in this dish, and you can replace the ones that you aren’t too fond of (I am aware that not everyone shares my love for swedes – the vegetable, not the people) with your favourites. The most important thing to remember when roasting a large amount of vegetables is to make sure that your pieces are all roughly the same size. This way they will cook in a similar amount of time and you won’t have crunchy beets and soggy sweet potatoes. Ick. These, mostly uniformly sized, chopped winter veggies were cooked through and soft, but not squishy, and the mix of vegetables provided contrasting flavours in each bite. See, even in the middle of winter variety abounds!Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeI paired my roasted vegetable gems with millet. I love this ‘pseudo-grain’ (it’s really a seed) for it’s naturally buttery flavour, and how easy it is to prepare. Much like quinoa it goes into a pot on the stove, boils, simmers, sits and voila! Ready to serve in under 20 minutes! The yoghurt sauce was inspired by aioli. I love aioli, but I’ve never tacked it at home (yet…). I had some thick Greek yoghurt, some garlic, and marjoram in the fridge. Roasted garlic is my siren song, so into the oven it went where it turned from sharp edged fresh garlic to golden, molten roasted garlic heaven. Mmmm. The plain sweet, roasted vegetables and buttery millet welcomed the herbed garlic yoghurt dressing perfectly. Gather your favourite winter vegetables and let’s make this tonight!Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing

Vegetarian | Gluten Free | Serves 4

Note: the vegetables listed below are what I used in my dish, but feel free to replace them with your favourite winter veggies!

Ingredients

  • 2 medium beetroot
  • 1 large swede
  • 2 small sweet potatoes
  • 1 large parsnip
  • 5 large shallots (substitute two red onions)
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 cup uncooked millet
  • 2 cups low sodium vegetable stock

Dressing

  • 1 head of garlic
  • 3 tablespoons fresh marjoram leaves (substitute oregano if you’d like)
  • 1 large shallot
  • 1/3 cup plain Greek/natural yoghurt
  • 2 tablespoons verjuice/lemon juice
  • Salt and black pepper

Method

  1. Preheat the oven to 200C (400F) and line a large rimmed baking sheet with baking paper.
  2. Peel and chop beetroot, swede, sweet potatoes, and parsnip into fairly uniformly sized pieces, just larger than a playing dice. Peel shallots and slice in half.
  3. Place chopped vegetables onto baking tray, toss with olive oil and season with salt and pepper. Wrap head of garlic in foil and place on tray too. Roast vegetables for 25-30 minutes or until soft in the centres.
  4. While vegetables are cooking, prepare the millet. Rinse millet thoroughly and then place in a medium sauce pan with vegetable stock. Place over high heat and bring to the boil. Once the millet is boiling, reduce the heat to a simmer, and place the lid on the sauce pan. Cook for 15 minutes without stirring. Remove from heat, allow it to rest for 5 minutes and then fluff with a fork.
  5. To make the dressing. Peel and quarter shallot. Place into a small food processor with marjoram and whizz until finely chopped. Squeeze heads of roasted garlic out and add to food processor. Whizz until combined.
  6. Add yoghurt, verjuice, and salt and pepper to taste and stir to combine.
  7. Divide millet between plates, top with vegetables, and garnish with yoghurt dressing.

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan

Big bowls of spice roasted vegetables paired with winter herb scented quinoa makes for a hearty, healthy and comforting winter dinner. This is my kind of two pan dinner for easy, healthy, winter dinners.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | VeganI’m not about winter. I’m not about the cold, the chapped lips, the running from my car to the gym and to my house just to be warm. I’m not about the drippy noses and pantyhose. I’m a born and raised Queenslander. Give me hot, humid, hairstyle-destroying days, long hours of bestial sunshine, and skies that turn black and crack with lightening, flooding rains that turn streets into rivers. But, given that I have yet to become a billionaire who can winter somewhere more appropriate (Hawaii? Southern California? South Coast of France?) I am learning to do winter.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan | Thoroughly Nourished LifeYes, I’m 28 years old and still learning how to do winter. To coax myself into ‘the cosy months’ I am layering my clothes; taking long walks in cheek-slapping winds under brilliant blue skies; snuggling in bed with a good book (or two) and my new leopard print pyjama pants (embrace that 80s tackiness); spending time finding the perfect skinny chai latte; and roasting all the vegetables.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan | Thoroughly Nourished LifeWe’ve spoken before about my love for roasting vegetables at high temperatures until they surrender their starchiness to sweetness and become nature’s candy. That’s what roasted vegetables are folks, nature’s sweet candy. This recipe features sweet winter carrots, red capsicum, and onions roasted with warming spices until the spicy-sweet-savoury reaches the perfect tipping point – and you only need one sheet pan and one medium saucepan to create this hearty, healthy, winter meal.

This two-pan supper was inspired by my Dad who has a knack for creating delicious, savoury suppers in just one pot. He call’s them ‘The Bob Specials’. You never quite know what’s going to be in the pot, but once it has stewed and simmered for a while the results are always delicious. My recipe is filled with veggies, and chickpeas and my favourite winter spices and pairs perfectly with some fluffy rosemary and thyme flecked quinoa. This makes enough for two, but is easily doubled or tripled to feed your family, or provide leftovers for delicious healthy meals all week long.

Together, we are going to do winter right.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan | Thoroughly Nourished Life

Paprika Roasted Vegetables with Winter Herb Quinoa

Vegan | Gluten Free | Serves 2-3 (easily multiplied) | Time: 40-45 minutes | Leftovers keep well for up to three days refrigerated in an airtight container

Make it for your meat lover: this bowl would go well with some roasted chicken breast, or even a crispy-skinned fillet of salmon.

Ingredients

  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups low sodium vegetable stock
  • 1 tablespoon olive oil
  • 3 large carrots
  • 1 medium red capsicum
  • 1 large red onion
  • 2 fat cloves garlic (or 4 skinny ones), crushed
  • 1 cup chickpeas (400 gram tin, drained and rinsed)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves

Method

  1. Before starting the quinoa, preheat your oven to 200C (400F).
  2. Place quinoa and vegetable stock in a medium sized saucepan with a tight-fitting lid. Place on stove over a medium-high heat and bring to the boil. Once the stock is boiling, reduce the heat to a simmer, and put the lid on the saucepan. Cook, without stirring, for 20 minutes. Then, remove from the heat and leave for 5 minutes before fluffing the grains with a fork.
  3. While your quinoa is cooking, line a baking sheet with aluminium foil.
  4. Top and tail carrots and dice into small chunks. Core and dice capsicum, and peel and dice onion. Place all vegetables on baking sheet. Drain and rinse chickpeas and place on baking sheet with vegetables.
  5. Drizzle over olive oil and sprinkle on crushed garlic, cumin, paprika, salt and pepper and use clean hands to thoroughly toss the vegetables to ensure they are covered in the oil and herbs.
  6. Roast vegetables and chickpeas in the preheated oven for 30-40 minutes or until your carrots are soft all the way through.
  7. When the vegetables are done roasting, stir the chopped thyme and rosemary through the cooked quinoa.
  8. To serve: divide quinoa between serving bowls and top with roasted vegetables.

Paprika Roasted Vegetables with Winter Herb Quinoa | Gluten Free | Vegan | Thoroughly Nourished Life

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free

Our autumn has finally arrived and the time has come for big pots of soup filled with sweet, blistered, roasted vegetables and hearty warming spices. This Roasted Autumn Vegetable Quinoa Soup is my latest favourite and the chickpeas, quinoa, and roasted sweet potato, capsicum, and parsnip make the perfect antidote to the cold dry winds whispering through our creaky bay cottage.

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished LifeI moved in full-time with Chris nearly a year ago to the day. Last night I found myself nesting in what has become our little home, and the beginning of our story together. I tidied and fussed and plumped up pillows until Chris finally said to me ‘you are really comfortable here now aren’t you?’. As I stirred a big pot of vegetable and quinoa soup on the stove I realised how at peace I am here now. After living with my parents my whole life, without even a move away for university, I was unsure and a little nervous when I first moved in with Chris. I knew the idiosyncrasies of my parents and they knew mine. I had all of my things, and all of my routines. And I had no idea how to live with someone else.

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished Life Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished LifeSharing your space with someone you are in love with places you on a steep learning curve, especially if you want to be successful. You learn their routines, their patterns, and habits very quickly. There is some tip-toeing at first, but you have to be brave enough to open yourself up to critique and learn to make the space your home too. Over the past year Chris has seen me through the every day muck and mire, through the singing in the kitchen while cupcakes bake to the crumpled on the bed in tears because I can’t make the clouds in my head go away. There have been early morning races to the emergency room, midnight runs to the local ice cream shop, and sunset walks where we argue about gender politics, action movies, and everything in between. I have brought my books into the house – the one thing that makes a space truly mine, and worked out a truce with the postage stamp kitchen – cleaning up as you go is key. These four walls have become my house too, but the man beside me, eating soup and laughing at John Oliver, is what really makes this house a home.

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished LifeThis hearty vegetable, quinoa, and chickpea soup was born out of an abundance of autumn vegetables hanging around in our refrigerator at the end of the week. The flavoursome vegetable foundation of the soup is all of my favourite autumn vegetables: capsicum, sweet potato, carrot, and parsnip roasted with fresh rosemary, oregano, and thyme. While the vegetables were cooking I boiled up some quinoa and sauteed red onion, a decent dose of garlic, and a rich array of spices. Once the vegetables and quinoa are cooked, the whole lot is combined in the pot and gently warmed. The scent of roasted herbs and warmed spices will fill your house and chase away any chill. Turn your house into a home with big bowls of this belly warming soup served with love to the ones who make that house a home.

Roasted Autumn Vegetable Quinoa Soup

Vegan | Gluten Free | Serves 6 | Leftovers will keep in an airtight container in the refrigerator for up to three days. Reheat in a saucepan over a gentle heat until bubbling.

Ingredients

  • 2 small sweet potato (~250 grams each)
  • 2 large carrots
  • 1 medium capsicum
  • 1 medium parsnip
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quinoa
  • 1 large red onion
  • 3 large cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander seeds
  • 2 tablespoons tomato paste
  • 1.5L vegetable stock
  • 2 bay leaves
  • 400 gram (14 ounce) can chickpeas, drained and rinsed

Method

  1. Preheat your oven to 200C (400F) and line a baking tray with baking paper.
  2. Peel and dice your sweet potatoes (about the size of a playing dice). Chop up carrots, parsnip, and capsicum into medium chunks. Toss with 1 tablespoon olive oil, rosemary, thyme, oregano, salt and pepper. Roast for 30 minutes or until vegetables are soft in the centre and starting to caramelise on the edges.
  3. While the vegetables are cooking, prepare the quinoa. Rinse quinoa thoroughly and place in a large saucepan (about 3L capacity) with 2 cups of room temperature water. Bring to the boil. Once boiling reduce to a simmer and cover with a lid. Cook for 15 minutes. Remove from the heat, drain and set aside until needed.
  4. Peel and dice red onion and crush garlic cloves.
  5. Using the same large saucepan heat the remaining 1 tablespoon of oil. Saute onion and garlic until the onion is translucent. Add cumin, paprika and coriander and cook until fragrant ~ 2 minutes. Add tomato paste, vegetable stock, and bay leaves. Bring to the boil and cook for 10 minutes. Remove bay leaves and reduce to a simmer.
  6. Add chickpeas, roasted vegetables (and any juices from the pan), and cooked quinoa. Cook until warmed through. Serve.

Roasted Autumn Vegetable Quinoa Soup | Vegan | Gluten Free | Thoroughly Nourished Life