Roasted Root Vegetables Plus

Beverly Verwey

Servings people

Calories 491 kcal

6 medium asparagus
10 mini potatoes, white and red cut into quarters
1 medium carrot peeled and cut into 2-inch pieces then cut into quarters lengthwise
1 medium parsnip peeled and cut into 2-inch pieces then cut into quarters lengthwise
1 medium delicata squash cut into rings 1-inch thick, seeds removed and each ring cut into quarters
4 cups fresh baby spinach roughly chopped
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 tbsp honey
1 tsp dried sage
1 tsp dried rosemary
1/2 tsp black pepper

Preheat the oven to Bake at 400° F. Prepare a baking sheet with parchment paper or silicone mat.
Prepare all the vegetables and set aside.
Mix together the balsamic vinegar, Dijon mustard, honey, sage, rosemary and black pepper.
Add all the vegetables except the spinach into sauce and mix until all vegetables are well coated. Once coated, pour onto the baking sheet and ensure vegetables are spread out into one layer.
Roast uncovered for 45-60 minutes or until all vegetables are tender.
On a plate, place the spinach and top with the roasted vegetables.

If you can’t find delicata squash use either acorn squash, butternut squash or summer squash.

In place of spinach you can use any raw greens.

Calories: 491kcalCarbohydrates: 95.5gProtein: 12.9gFat: 2gSodium: 477.1mg

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