Ingredients:

• 1 medium sweet potato, peeled and cut into 1-inch cubes

• 1 cup baby gold potatoes, halved

• 1 cup baby red potatoes, halved

• 1 cup sliced white mushrooms

• 1 large garlic clove, minced

• 1 small yellow onion, thinly sliced

• 2 cups fresh spinach leaves

• 1 cup cherry tomatoes

• 3 tablespoons olive oil

• 1 teaspoon cracked black pepper

• 1 teaspoon sea salt

Instructions:
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

In a large mixing bowl, combine the sweet potato cubes, halved baby gold and red potatoes, sliced white mushrooms, minced garlic, and sliced yellow onion. Drizzle the olive oil over the vegetables and toss everything together until the veggies are evenly coated with oil.

Season the vegetables with cracked black pepper and sea salt, and toss again to distribute the seasoning. Spread the seasoned vegetables evenly on the prepared baking sheet. Make sure they are spread out in a single layer to ensure even roasting.

Place the baking sheet in the preheated oven and roast the veggies for about 20-25 minutes, or until the potatoes are fork-tender and slightly browned, and the mushrooms have softened.

While the veggies are roasting, prepare the spinach and cherry tomatoes. Wash the spinach leaves and pat them dry. Rinse the cherry tomatoes and set them aside.

Once the veggies are roasted to perfection, remove the baking sheet from the oven. Add the fresh spinach leaves and cherry tomatoes to the roasted vegetables on the baking sheet.

Gently toss everything together, allowing the residual heat to wilt the spinach slightly and warm the tomatoes.

Transfer the sheet pan roasted veggie medley to a serving dish , or  serve over  brown rice and quinoa.

Tori's Tip: Add your favorite herbs or spices to customize the flavor to your liking.