Total Time: 50 mins Servings: 4
Recipe by: Jessica B. Gebhart, RDN, LD
Ingredients:
- 2 tablespoons of cooking fat (ghee, avocado oil, vegetable oil, etc.)
- 1 large carrot, chopped into ½ inch pieces
- 3 cups of various root vegetables (turnip, beet, rutabaga, sweet potato, etc.)
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 3 cups baby spinach*
- A few dashes of toasted sesame oil (optional)
- ½ tablespoon toasted sesame seeds (optional)
- 1 scallion, thinly sliced
Directions:
- Preheat the oven to 375 °F. In a large oven proof skillet, heat the oil over high heat until it shimmers. Add the roots and carrots and cook until lightly browned, 8 minutes.Transfer the skillet to the oven and roast until the vegetables are tender, about 20 minutes.
- Bring the skillet with the roots back to the stove top and add the maple and soy. Cook over medium high heat until the roots are glazed, 8 minutes. Remove from the heat and add the spinach. Toss the spinach around to mix and wilt the greens. Add the sesame oil, seeds, and scallions and serve immediately.
- *You can use other greens like kale, chard, or turnip greens, but they will take a little longer to wilt. Pea shoots are great in this, just roughly chop them and add when you would add the spinach.