Recipe by Erin Jobe, Market Manager

Ingredients:
2-3 Large Sweet Potatoes
1 Large Red Onion
4 large Carrots
1 pint Brussels Sprouts
Thyme, Parsley, Salt to taste
2-3 Tablespoons Olive Oil
1 cup Quinoa
2 cups water

Directions:
Preheat oven to 350 degrees. Wash and peel sweet potatoes and chop into 1/2 inch cubes. Chop onion, slice carrots, and cut Brussels sprouts in half. Mix vegetables in a bowl with olive oil, dried parsley, thyme and salt. Spread vegetables out evenly on a pan and put in oven to roast. After about 20 minutes it can help to stir vegetables so they don't stick to pan. Roast for about 35-40 minutes or until carrots are soft and onions are caramelized. While the veggies are roasting and the kitchen is getting warm and toasty, wash quinoa in a mesh strainer. Add a drizzle of olive to a pan and place on medium high. Transfer quinoa to pan and stir while it lightly toasts until water has evaporated (1-2 minutes). Transfer quinoa to pot and add water. Bring to a boil for 15 minutes, stirring occasionally. Turn off heat, remove from burner and let sit for a few minutes then fluff. Serve vegetables over quinoa. To warm up even more, add some hot sauce!