Roasted veggies are easy, healthy and absolutely divine! I’ve had friends tell me that they don’t like veggies unless they eat mine. There’s just something about the roasting process that brings the best that veggies have to offer forward. As an added twist, I decided to roast up some kale with these amazing vegetables.
I wasn’t sure how the kale would hold up with all the hearty vegetables but trust me when I say that it is the star of this show. It browns nicely and gives this dish a little crunch. Then you have the sweetness of the squash, beets, and carrots. A strong cheese on top brings the final touch to complete perfection. I bake it in my favorite enamel pan and it browns it up just right.
There aren’t many dishes that are healthier than this either! Winter squash is high in vitamins A and C, aid in weight loss, reduce risk of heart attacks and strokes, is high in fiber and helps prevent cancer. Beets contain anti-aging properties, are heart healthy, are anti-inflammatory, and have cancer-fighting antioxidants. Carrots improve skin, digestion and kidney function and improve liver function. Kale improves sleep, is anti-inflammatory, lowers cholesterol, strengthens the immune system and aids weight loss. What a combination!
Whenever you are looking for an easy, delicious meal roasted veggies are a fabulous option. For more recipes with roasted veggies be sure to try Roasted Beets and Goat Cheese Grain Bowl and Winter Squash Hash.
Roasted Veggies with Kale
Spread chopped veggies on a baking sheet. Using a microplane, grate garlic on top of veggies. Reserve 1 tbsp of avocado oil and drizzle remaining oil on top of veggies. Bake at 475º until the vegetables start to get tender. Stir a couple of times throughout cooking to coat all the veggies with butter and so they cook evenly. When veggies are almost tender, massage reserved oil lightly into kale. Stir kale into veggies and season with salt and pepper. Return to oven and stir every 5-10 minutes until veggies are completely tender. Garnish with cheese of choice.
Directions
Spread chopped veggies on a baking sheet. Using a microplane, grate garlic on top of veggies. Reserve 1 tbsp of avocado oil and drizzle remaining oil on top of veggies. Bake at 475º until the vegetables start to get tender. Stir a couple of times throughout cooking to coat all the veggies with butter and so they cook evenly. When veggies are almost tender, massage reserved oil lightly into kale. Stir kale into veggies and season with salt and pepper. Return to oven and stir every 5-10 minutes until veggies are completely tender. Garnish with cheese of choice.
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