Honey and Thyme Glazed Roasted Root Vegetables with Spinach

I love the sweetness of roasted vegetables. The fact that they are healthy is just an added bonus. This makes a wonderful side dish, but I've also had it over couscous and it was a delicious, healthy, satisfying meal.

1 pound Carrots
1 pound Celery Root
1 pound Turnips
1 pound Parsnips
1/3 cup Olive Oil
1/3 cup Honey
Salt and Pepper to taste
2 pounds Baby Spinach
fresh Lemon juice to taste

Heat oven to 400. Cut all of the vegetables except for the spinach into a thick julienne.
In a bowl combine olive oil, honey, salt and pepper. Add carrots, celery root, turnips and parsnips and toss to coat the veggies. Place the veggies on 2 large baking sheets and cover with foil. Roast about 25 minutes until the veggies are tender then remove foil and roast until they are glazed about 10 more minutes.

In a large pan, saute the spinach and a bit of salt until the spinach is just starting to wilt. Add fresh lemon juice to taste. Plate the spinach and top with the roasted veggies.