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
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
- 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
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.