Roasted Broccoli + Carrots with Crispy Quinoa + Goat Cheese


    Main Dish

    • 1 large head of broccoli
    • 3 - 4 large carrots
    • 1 lemon
    • 1 tablespoon + 1 teaspoon olive oil
    • 1/4 cup cooked quinoa
    • sea salt
    • goat cheese {optional}

    Lemony Oregano Oil

    • 1/4 cup packed carrot greens {or parsley, either one works, they're cousins}
    • 2 tablespoons packed fresh oregano leaves
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon sea salt
    • a generous pinch of black pepper


    1. Preheat your oven to 375. Wash broccoli + scrub carrots clean. Then cut them up into long strips, not too thin, not too thick, just about the size of a large mouthful. Toss them with 1 tablespoon olive oil and place them onto a baking sheet that's been lined with parchment paper. Slice the lemon into segments about an 1/8 inch thick. Place the lemons on top of the veggies, sprinkle with sea salt and bake for 30 minutes or until browned, turning half way through.
    2. Once the vegetables are down cooking, remove and set aside. Now turn your oven to the broiler setting. Cover a baking sheet with parchment paper and lightly grease with 1 teaspoon olive oil, spread the quinoa out evenly and place under the broiler. Watch carefully and remove once they are golden brown {should only take about 3 - 5 minutes}.
    3. Prepare your Lemony Oregano Oil by placing all of the ingredients in a food processor or blender and blending until smooth.
    4. To assemble the salad combine the broccoli, carrots, lemons, crispy quinoa + goat cheese on a plate, drizzle with the Lemony Oregano Oil.


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