Step 1: Preheat and Prepare for Roasting

• Begin by preheating your oven to 400 degrees Fahrenheit (204 degrees Celsius). This temperature is ideal for roasting vegetables, allowing them to become tender on the inside and slightly caramelized on the outside.
• Line a large baking sheet with parchment paper. Parchment paper prevents the vegetables from sticking to the pan and makes for easy cleanup. If you are increasing the batch size, you may need to use multiple baking sheets to avoid overcrowding.

Step 2: Roast the Heartier Vegetables

• In a bowl, combine the quartered carrots and baby yellow potatoes.
• Drizzle half of the maple syrup (1 Tbsp) and half of the olive oil (1 Tbsp) over the carrots and potatoes.
• Season generously with a healthy pinch of sea salt, black pepper, and the chopped fresh rosemary (or dried).
• Toss everything together thoroughly to ensure the vegetables are evenly coated with the oil, maple syrup, and seasonings.
• Spread the seasoned carrots and potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them. If necessary, use two baking sheets.
• Place the baking sheet in the preheated oven and roast for 12 minutes. This initial roasting period starts cooking the denser vegetables like carrots and potatoes, ensuring they become perfectly tender.

Step 3: Cook the Quinoa

• While the vegetables are roasting, prepare the quinoa. Heat a medium saucepan over medium-high heat.
• Once the saucepan is hot, add the rinsed and drained quinoa.
• Sauté the quinoa for 2-3 minutes, stirring frequently. This step lightly toasts the quinoa, enhancing its nutty flavor and removing any residual moisture. You’ll notice a slightly nutty aroma as it toasts.
• Add 1 3/4 cups of water and a pinch of sea salt to the saucepan.
• Bring the mixture to a low boil over medium-high heat. Once boiling, reduce the heat to a simmer, cover the saucepan with a lid, and cook for 18-22 minutes.
• The quinoa is done when all the liquid is absorbed and the grains are fluffy. Check for doneness around the 18-minute mark, and continue cooking longer if needed until all water is absorbed.
• Once cooked, remove the lid and fluff the quinoa gently with a fork. This separates the grains and prevents them from sticking together.
• Tilt the lid slightly to allow any remaining steam to escape, remove the saucepan from the heat, and set aside. Letting the quinoa rest, covered, allows it to steam further and become even more tender.

Step 4: Add Brussels Sprouts and Continue Roasting

• After the carrots and potatoes have roasted for 12 minutes, carefully remove the baking sheet from the oven.
• Add the halved Brussels sprouts to the baking sheet, distributing them around the partially roasted carrots and potatoes.
• Drizzle the remaining 1 Tbsp of olive oil and 1 Tbsp of maple syrup over the Brussels sprouts.
• Season with another pinch each of sea salt and black pepper.
• Loosely toss everything together to combine, ensuring the Brussels sprouts are lightly coated.
• Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until the Brussels sprouts are golden brown and slightly crispy, and the carrots and potatoes are fork-tender. Roasting the Brussels sprouts for a shorter time ensures they retain some texture and don’t become mushy, while the longer roasting time for carrots and potatoes guarantees they are fully cooked through.

Step 5: Prepare the Tahini Dressing

• While the vegetables are finishing roasting, prepare the creamy tahini dressing.
• In a small mixing bowl, combine the tahini, freshly squeezed lemon juice, and maple syrup.
• Whisk the ingredients together until they are well combined. The mixture will likely be quite thick at this point.
• Add warm water, 2 tablespoons (30 ml) at a time, and whisk continuously until the dressing reaches a thick but pourable consistency. Adding warm water helps to emulsify the tahini and create a smooth, creamy dressing. You may need slightly more or less water depending on the consistency of your tahini.
• Taste the dressing and adjust the flavor as needed. If you prefer a sweeter dressing, add a bit more maple syrup. For a tangier dressing, add a squeeze more lemon juice.

Step 6: Assemble and Serve

• Once the vegetables are roasted and the quinoa is cooked, it’s time to assemble your Harvest Bowls.
• Divide the cooked quinoa evenly among four serving bowls.
• Top the quinoa in each bowl with a generous portion of the roasted vegetables, distributing the carrots, potatoes, and Brussels sprouts.
• Drizzle each bowl generously with the creamy tahini sauce.
• If desired, garnish with fresh herbs like parsley or thyme and pomegranate arils for added freshness, flavor, and visual appeal.
• Serve immediately and enjoy the delightful combination of warm roasted vegetables, fluffy quinoa, and creamy tahini dressing!