Combine parsnip, asparagus, salt, pepper and oil. Toss to coat.
On sheet pan, spread vegetable mixture in single layer.
Bake until vegetables are semi-tender, 8 to 10 minutes.
Add artichokes and goat cheese. Bake additional 4 to 5 minutes until cheese is lightly browned.
Grilled Parmesan Polenta
In stockpot over medium-high heat, bring vegetable broth, shallot and garlic to a boil. Add corn meal, whisk until well blended. Cook, whisking constantly, until mixture boils and thickens, 20-25 minutes.
Stir in vinegar, butter, parmesan cheese, salt and pepper.
In sheet pan coated with cooking spray, spread cornmeal mixture. Cover. Chill until set. Cut into 6 squares.
Preheat flat-top griddle to 350 F. or char broiler to medium-high.
Coat squares on both sides with cooking spray.
Cook until polenta is browned, 2-3 minutes on each side.
On a serving plate, place 1 piece of polenta, 1 cup vegetables, 1 Tbsp chimichurri and 1 Tbsp mint.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.