Roasted Roots with Spinach
1 bunch Baby Carrots
1 bunch Scallions
2 Tbsp of your favorite vinaigrette
Trim tops from carrots and roots from scallions. Trim scallion tops to within 1″ of purple part and reserve. Spread carrots and scallions on a baking tray, add a bit of olive oil, salt, and pepper and roast at 350 degrees until soft. Place spinach in a bowl, dress with vinaigrette, and top with roasted veggies and the reserved scallion leaves, chopped fine.