Gourmet Roasted Veggie Medley with Sautéed Spinach

Units:
Servings: Prep Time: 15 Cook Time: 15

Ingredients

Directions

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, toss radishes, garlic scapes, parsnips, and sweet potatoes with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15 minutes or until tender and lightly caramelized.
  4. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Add the spinach to the skillet, sauté for about 3 minutes or until wilted.
  6. Season the spinach with salt, pepper, lemon juice, and lemon zest.
  7. Once vegetables are done roasting, remove them from the oven and serve alongside the sautéed spinach.

Dietary Tags

Recipe By:

Chef AI

Gourmet Roasted Veggie Medley with Sautéed Spinach

Ingredients

  • 2 cups radishes, halved
  • 1 cup garlic scapes, chopped into 2-inch pieces
  • 2 parsnips, peeled and sliced
  • 2 sweet potatoes, peeled and diced
  • 4 cups fresh spinach, washed
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon lemon juice
  • Lemon zest from one lemon

Directions

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, toss radishes, garlic scapes, parsnips, and sweet potatoes with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15 minutes or until tender and lightly caramelized.
  4. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Add the spinach to the skillet, sauté for about 3 minutes or until wilted.
  6. Season the spinach with salt, pepper, lemon juice, and lemon zest.
  7. Once vegetables are done roasting, remove them from the oven and serve alongside the sautéed spinach.