Best way to clean out your pantry or farm share box? This recipe!
I used the veggies I had on hand, but you could substitute just about anything in here and it would taste yummy, so use your imagination.
Here’s a basic recipe to get you started:
Ingredients:
I small yam or sweet potato, peeled and cubed
1-2 large carrots, peeled and cubed
8-10 small beets or 4-5 large, peeled and cubed
1-2 cups of brussels sprouts, washed, stems trimmed and sliced lengthwise
8-10 garlic cloves, peeled and cut lengthwise
1 onion or large shallot, peeled and loosely chopped
2 cups of kale, de-stemmed, washed and chopped finely
1/2 cup pecans, pan toasted at low heat
1.5 -2 tbsp coconut oil
3 tbsp balsamic vinegar
salt & pepper to taste
To prepare:
Preheat oven to 450F. Melt oil, and toss with all veggies except kale in a roasting pan or 9 x 11 dish. Roast for about 35-40 minutes, stirring occasionally.
Remove from oven, and pile the kale on top. Put back in oven for 10 minutes, stirring once to toss kale and veggies.
Remove from oven again and toss with the balsamic, and salt & pepper to taste.
Serve in bowls topped with some toasted pecans.
Tags: CSA, kale, roasted veggies, warm kale salad
