This is so easy and endlessly adaptable it hardly warrants a recipe, but so yummy and satisfying that I was looking forward to my lunch all morning. I love roasting root veggies - they mellow and soften up and are wonderfully sweet and earthy.
I made two trays of roasted veggies: potatoes and carrots in one and parsnips, turnips, radishes and leeks in the other. I saved the green tops (you could do this with pretty much anything - carrots, beets, whatever you have on hand - go nuts!) and sauteed with spinach and alliums and then lumped everything together for a healthy and simple meal.
To the other tray - parsnips, turnips, and radishes - I added a sprinkle of dried thyme and a touch of ground nutmeg (it goes especially well with the parsnips). Because we also had fresh sage, I julieneed a few leaves and added them to the mix. I also halved a shallot and a leek and threw them on top. The shallot got burnt, but I ate it anyway and it was like a really yummy, sweetly-onion-y chip, and the leek was just perfect (I would recommend slicing after roasting, not before).
The trays went into the oven - about thirty minutes for the potatoes and carrots, and forty-five for the root vegetables, at 400 degrees. Then I got to work on the greens.
I heated some olive oil (approximately a tablespoon) in a pan, then added a shake of dried red chili, my garlic, shallot and leek, and some salt and black pepper. After sauteeing for two to three minutes, I added about a quarter cup of sake and cooked for another few minutes until everything had softened and the sake had cooked off.