Recipe: Roasted Root Veggies with SpinachThis recipe is adapted from one in "The Hippy Gourmet's Quick and Simple Cookbook." It's a decent pescatarian cookbook that isn't really very "quick" but I am slowly simplifying my favorite recipes from it.
Select any combination of the following vegetables. I find it helps to chop one at a time and make sure they fit on the baking tray you are using in a single layer. (I used my largest jelly roll pan.) All vegetables should be washed, peeled if needed, and cut into large chunks. If you have not cooked with parsnips or turnips before, this is a great recipe to try them in! (We especially loved the parsnips, so don't be shy.)
1 - 2 russet potatoes
1 - 2 sweet potatoes
2 - 3 carrots
2 - 3 parsnips
1 - 2 turnips
2 Tbsp olive oil, divided
Freshly ground salt and pepper
Herbs of choice, optional (I used about 1 - 2 tsps of Herbes de Provence)
1/2 package of baby spinach
Saving 1 tsp of the oil, sprinkle the rest on the cut up veggies of the baking tray. Using clean hands, mix until the oil coats the veggies. Add salt, pepper, and herbs (if desired).
Bake in a 425 degree oven for 45 minutes. Right before veggies are done, take the spinach and mix with the 1 tsp oil. Add salt and pepper if desired. Stir veggies and lay the spinach on top. Return to heated (but turned off) oven and watch until spinach wilts. Mix spinach into veggies and serve.
I served this with gardein tuscan breasts: