Roasted Roots and Lemon Spinach Chutney over Polenta

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Carrot, sweet potatoes and rutabaga over freshly ground dent corn for polenta with a spinach and preserved lemon chutney to top <br /><br />
Vegetables: Carrots [Lost River Farm, Natick, MA]; Rutabaga; Potato [Brookford Farm, Canterbury, NH); Garlic Scapes; [Shady Corner Farm, Sherborn, MA]; Ginger [Abrantie Farms, Pepperell, MA]<br /><br />
Grain: Dent Corn [Lost River Farm, Natick, MA]
Gluten-Free<br /><br />
Tools Needed: Stovetop, pot; oven; baking sheet<br /><br />
Ready In: 40 min.<br /><br />
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