Ingredients1 small rutabaga, cut into 1/2-inch chunks (2 cups)
1 large sweet potato, scrubbed, cut into 3/4-inch chunks (3 cups)
2 cups trimmed and quartered or halved Brussels sprouts
4 teaspoons extra light olive oil, divided
1 teaspoon kosher or sea salt, divided
2 teaspoons curry powder
1 teaspoon smoked paprika
3/4 cup quinoa, cooked according to package directions
1/4 cup chopped parsley
PreparationHeat oven to 400 F. Arrange rutabaga and sweet potato in a 15 x 10-inch jelly roll pan. Drizzle 2 teaspoons of the oil and sprinkle 1/2 teaspoon of the salt over vegetables; toss well to coat. Bake 10 minutes. Add Brussels sprouts to pan; toss well. Continue baking 15 minutes or until vegetables are browned and tender. Sprinkle curry powder and paprika over vegetables; toss well and let stand 5 minutes.
Spoon quinoa onto four serving plates; top with vegetables and drizzle 1/2 teaspoon oil over each serving. Garnish with parsley.