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–+ servings

White Roasted Vegetables with Spinach and Sweet Potato

Beverley Verwey
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Course Dinner, Lunch
Servings 1 person
Calories 427 kcal

Ingredients
  

  • 1/4 medium cauliflower cut into 1" pieces
  • 3 parsnips chopped in a similar size to the cauliflower
  • 1 medium onion chopped into wedges
  • 1 medium sweet potato chopped into 1" cubes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium vegetable broth
  • 2 cups fresh spinach chopped

Instructions
 

  • Preheat the oven to Bake at 425 degrees F.
  • Combine all the ingredients together and place in a large casserole dish. Add the vegetable broth.
  • Roast for 20 minutes, then mix the vegetables
  • Add the spinach on top and cook for another 10 minutes or until vegetables or tender and spinach is wilted.
  • Serve.

Notes

For more flavor or heat, add other spices such as curry, cumin, or turmeric.
To continue with the white vegetable theme you can replace the sweet potato with a Yukon Gold potato.

Nutrition

Calories: 427kcalCarbohydrates: 72gProtein: 14.6gFat: 2.1gSodium: 282.6mg
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