Roasted Beets, Sweet Potatoes, Butternut Squash and Yukon Golds

Our weather has been a bit erratic here in the Northeast. We have more cold days than warm so far this spring, and it feels more like fall. I am still cooking cool weather foods until the warmer days settle in.

I actually decided to defrost a whole turkey I had in the freezer and roast it before the warmer weather hits us. I found these terrific organic root veggies on sale recently and made not only enough for an autumn-like dinner, but also for a few days of lunch “to-go”.

Funny thing is, I think I heard it will be warm enough for the barbeque to come out next week!

Roasted Beets, Sweet potatoes, Butternut Squash and Yukon Golds

Servings: 8-10
Time: 1 1/2 hours
Difficulty: easy
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Filling and delicious vegetables that make a tasty side at dinner time, or a great to-go quick-lunch the next day.

recipe by Gourmetmarichef

Ingredients

2 thoroughly washed and peeled red beets.
2 washed and peeled sweet potatoes.
1 small peeled butternut squash, remove seeds.
4 small thoroughly washed yukon gold potatoes, peeled or not, your preference.
1 chopped red onion, no need to seperate.
1 c. chopped baby spinach.
Seasoning of your choice. I used salt, pepper and thyme.
¼ c. olive oil

Directions

preheat oven to 350°

Chop all of the root vegetables into ½ inch cubes.
Place them in a large mixing bowl. Don’t mix in the spinach yet.
Add in the oil, and seasonings to taste.
Mix thoroughly.
Place them on a cooking sheet, well spread out for even browning. You may need 2 cooking sheets.
Roast for ½ hour or less, then take them out and flip them all over, adding the chopped spinach.
Place the veggies back in the oven for another 15 minutes.
If they need another flip, turn them over and let them finish cooking for 5-10 more minutes.
Place in a serving dish.