Most days, I try and do all veggies for lunch. When I want something heartier than salad or soup, I love to have a plate of seasoned, roasted veggies.
This plate shows roasted baby spinach, potatoes and cherry berry tomatoes. About any vegetable is good to roast.
Also, if I had used sweet potatoes, my meal would have been healthier and more filling. But, I had these potatoes left over from making baked fries for my family the night before.
Here's how I do my roasted veggies:
potatoes-Slice skin-on potatoes into strips. Drizzle with olive oil. Sprinkle with thyme and Kosher salt.
baby spinach-Prepare baking sheet with cooking spray. Lay spinach leaves on baking sheet. Spray leaves with cooking spray. Sprinkle with Kosher salt.
cherry berry tomatoes-Drizzle olive oil over tomatoes. Sprinkle with salt and basil.
Roast all of these in about a 4oo degree oven. Put the potatoes in first, then the cherry berries and the spinach last. That is the order in which they will finish cooking.