Radish and Spinach Sauté with Roasted Root Veggies

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the cubed parsnips and sweet potatoes with 1 tablespoon olive oil, smoked paprika, salt, and black pepper.
  3. Spread the seasoned parsnips and sweet potatoes on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly crispy.
  4. While the root vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Add the garlic scapes and sauté for 2 minutes until fragrant.
  6. Add the quartered radishes to the skillet and cook for 5 minutes, stirring occasionally.
  7. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  8. Remove the skillet from heat and drizzle with balsamic vinegar and lemon zest.
  9. Transfer the roasted root vegetables to a serving platter and top with the radish and spinach sauté.
  10. Finish with a sprinkle of cayenne pepper for a kick of heat. Serve immediately.

Dietary Tags

Recipe By:

Chef AI

Radish and Spinach Sauté with Roasted Root Veggies

Ingredients

  • 1 bunch radishes, quartered
  • 2 garlic scapes, finely chopped
  • 2 medium parsnips, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Zest of 1 lemon

Directions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the cubed parsnips and sweet potatoes with 1 tablespoon olive oil, smoked paprika, salt, and black pepper.
  3. Spread the seasoned parsnips and sweet potatoes on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly crispy.
  4. While the root vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Add the garlic scapes and sauté for 2 minutes until fragrant.
  6. Add the quartered radishes to the skillet and cook for 5 minutes, stirring occasionally.
  7. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  8. Remove the skillet from heat and drizzle with balsamic vinegar and lemon zest.
  9. Transfer the roasted root vegetables to a serving platter and top with the radish and spinach sauté.
  10. Finish with a sprinkle of cayenne pepper for a kick of heat. Serve immediately.