5 Ingredients or Less: Roasted Carrots & Parsnips with Quinoa

I'm loving our local farmshare and trying to use everything can be a challenge. Right now we have many root vegetables, that go well with the season as some days and nights are still cold, and comfort food is soothing. With kids and a busy schedule, I like quick and easy meals that have 5 ingredients or less. I don't count oil/butter, salt/pepper, or water in the five as those are always in my house and a staple in most of my dishes. I also don't follow recipes well nor do I spend the time to measure each ingredient. So here's a simple and quick dish that makes a great lunch or dinner ~ and because there are no measurements, use what you have and want!

Roasted Carrots & Parsnips with Quinoa

• Cut a few carrots and parsnips (I cut circles as that's easiest for me but any shape will work)
• Add some oil (and butter optional) to the bottom of a baking dish
• Add chopped onion & garlic to dish and the cut carrots & parsnips
• Season with salt, pepper and your special dry or fresh herb (I love sprinkling my salt-free dried medley to everything)
• Place covered baking dish into the oven at 350-375 degrees F for 30-45 minutes until soft but no mushy
• On the stove-top or in a rice-cooker, cook some quinua according to the directions on the package (generally a ratio of 2:1 of water to quinoa simmering covered for 15 minutes until the germ separates from the seed)
• Serve yourself some quinoa with the roasted veggies, mixed or separate and enjoy!