Roasted Veggies with Toasted Pumpkin Seeds over Spinach
This recipe was inspired by the fact that—yes, I confess–I am a vegetable junky and always get carried away when I go to the store. I am well known in the produce section. Roasting is one of my favorite ways of cooking my veggies. Since I was using the oven anyway, I decided to roast some pumpkin seeds at the same time. WARNING! Roasted pumpkin seeds are highly addictive, so don’t make more than one serving at a time, or you will be wondering how you ate so many of them. This is very quick to prepare.
1 cup of mushrooms, Brussel sprouts and sweet potato, cut into small pieces
1-3 cloves garlic, minced
2-3 tablespoons olive oil
½ cup pumpkin seeds
As much spinach as you want.
Your favorite spices. I usually add black pepper, salt, cayenne, rosemary, thyme, and everyday seasoning from Trader Joe’s.
Add olive oil and spices to casserole dish. Stir, add veggies, except spinach. Bake at 350 for about 10-15 minutes, until browned. Put pumpkin seeds on cookie sheet and bake for about 5-6 minutes, until browned and smelling delicious. Place spinach leaves on plate. Top with roasted veggies, then the roasted pumpkin seeds.