Did you resolve to eat healthier/more vegetables/vegan/seasonally? Did you resolve to cook more often and need meals that can be thrown together with minimal fuss and work? Did you resolve to eat whole plant (you know, the veg version of whole hog or nose to tail cooking)?
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.
Start by scrubbing clean your vegetables. I used: 1/2 bag of baby red potatoes, one shallot, three parsnips, one small bunch of carrots, one bunch of radishes, one leek and three turnips. This made about 3-4 servings for lunch, 6-8 servings as a side dish.
You can peel some of the vegetables (parsnips, carrots, etc.) before chopping, but I left the peels on - isn't that where all the good nutrition is? You want to chop everything up into relatively evenly sized pieces. Then toss with olive oil, plenty of salt (especially any potatoes) and black pepper so everything is evenly coated and spread out in an even layer on a baking tray.
Because there are few things more exquisite than garlic roasted until it's velvety smooth and meltingly sweet and unctuous, I added a few cloves to the tray with potatoes and carrots.
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.
Make sure to wash everything thoroughly - no one wants gritty greens. I rinsed out the greens from the carrots and then held them as a bunch and just sliced through the leafy part and discarded the remaining stems. Then I got to work on my add-ins: one garlic clove sliced thin, one sliced shallot, and the white and light green parts of one leek, sliced and then rinsed thoroughly again to get rid of any last remaining dirt.
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.
Then I added the carrot greens and sauteed for another minute or two before tossing in about half a tub of baby spinach and another sprinkle of sea salt and cooking until the spinach had just started to wilt.
After the roasted vegetables came out of the oven, I heaped a pile on top of the greens and had a meal that tasted more delicious than nutritious, while having done nothing more than a little chopping and stirring.