Recipe

Roasted Vegetable Medley with Mixed Greens

Master Chef Anand Parsard

 

Ingredients:

2 cups spinach, washed and chopped

2 cups lettuce, washed and torn into bite-sized pieces

2 cups mixed greens, washed and chopped

2 carrots, peeled and sliced into rounds

2 potatoes, scrubbed and diced

1 sweet potato, peeled and diced

1 celery root, peeled and diced

1 cup Jerusalem artichokes (sunchokes), scrubbed and diced

1 cup mixed fall radishes, trimmed and sliced

1 red beet, peeled and diced

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine all the chopped vegetables: spinach, lettuce, mixed greens, carrots, potatoes, sweet potatoes, celery root, Jerusalem artichokes, mixed fall radishes, and red beet.

3. Drizzle the olive oil over the vegetables and add minced garlic, dried thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasonings.

4. Spread the seasoned vegetables in a single layer on a large baking sheet.

5. Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through the cooking time for even roasting.

6. Once the vegetables are roasted to perfection, remove them from the oven and transfer them to a serving dish.

7. Serve the roasted vegetable medley with mixed greens as a delicious and colorful side dish or as a light vegetarian main course.