Who doesn't need more green vegetables right around now? We've been on the Pumpkin-Pie-Twice-A-Day Diet over here (complete with whipped cream) and something's gotta give.
In desperate need of some vegetation, I threw everything I had in the kitchen that grows out of the earth (save the spinach) on a baking sheet, tossed it with olive oil, s+p, fresh herbs and roasted at 425 for 20-25 minutes. Ok, nothing new about roasted vegetables but hang on: when it came out of the oven, I took a few big handfuls of fresh baby spinach and tossed it all together with another sprinkle of evoo and sea salt. Genius, right? The spinach gets perfectly wilty and mixes so nicely with the caramelized roastiness. Plus, it makes you feel proud and healthy. You might even reward yourself with a Rhode-Island-size slice of pumpkin pie for dessert.
The version in the photo above includes:
fresh rosemary and thyme
I also made one the other day that involved:
fresh rosemary, thyme and oregano
If you do that one, give the carrots a 7 minute headstart.