This recipe from Sprouted Kitchen was a huge hit at holiday parties last year and now that fresh carrots are on our minds again, I thought I’d share and recommend. WebMD also recommends this recipe as a lower cholesterol and lower calorie food and recipe.
BALSAMIC ROASTED ROOTS + SPINACH SAUCE // Serves 4
1 lb. Assorted Small Carrots
1 lb. Assorted Small Beets
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar, divided
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
1 Bunch Fresh Spinach Leaves
1 Large Clove Garlic, minced
2 tsp. Unsalted Butter
1/2 Cup Light Whipping Cream or Whole Milk
1/3 Cup Finely Grated Parmesan Cheese
Squeeze of Fresh Meyer Lemon Juice
Salt and Pepper to taste
Preheat the oven to 425′ and line a baking sheet with parchment paper or foil.
Toss the clean and dry root veggies in 2 Tbsp of olive oil and salt and pepper to coat. Sprinkle 1 Tbsp of the balsamic vinegar in and toss again. Place coated root veggies on the baking sheet and roast on the middle rack for 30-45 minutes, depending on size. You want to be able to pierce a butter knife through the largest vegetable on the tray.
Once the vegetables are roasting, steam the spinach for just a minute or two to cook down. Remove from heat to cool, squeeze out any remaining water and chop well.
In a medium saute pan over medium-low heat, drizzle olive oil over the minced garlic and cook for about a minute. Add the butter if desired (I did not and sauce turned out fantastic). Add chopped spinach and cream and stir to coat. Cook until the spinach absorbs most of the cream. Stir in the Parmesan and a few pinches of salt and pepper. Allow the creamy spinach goodness to cool a bit then transfer to a mini or immersion blender. Give it a few pulses to break it down then add it back to the pan and thin with milk/cream if you wish. Squeeze in a bit of fresh lemon juice to taste. Turn off the heat and cover to keep warm.
When the vegetables are ready, remove to cool slightly and drizzle on the remaining balsamic.