Rosemary Roasted Root Vegetables with Kale

Name: Rosemary Roasted Root Vegetables with Kale
Total time: 55 min
Yield: 4
Ingredients: 3 tablespoons extra virgin olive oil divided; 3 cups beet chopped; 2 cups chopped carrot; 2 cups parsnip chopped; 2 cups butternut squash chopped; 1 small onion peeled and sliced lengthwise; 2 tablespoons fresh rosemary; 1/2 teaspoon kosher salt divided; 1/2 teaspoon garlic powder; 4 cups kale packed, stems removed and torn; 1/4 cup goat cheese crumbled; 2 tablespoons pumpkin seeds raw or salted

CRUMB TOP BAKING(1)

Alisha Ruiss: "Left out the cheese and the garlic powder - used…" Read More

12Ingredients

55Minutes

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Ingredients

US|METRIC

4 SERVINGS

3 Tbsp. extra virgin olive oil (divided)

3 cups beet (chopped)

2 cups chopped carrot

2 cups parsnip (chopped)

2 cups butternut squash (chopped)

1 small onion (peeled and sliced lengthwise)

2 Tbsp. fresh rosemary

1/2 tsp. kosher salt (divided)

1/2 tsp. garlic powder

4 cups kale (packed, stems removed and torn)

1/4 cup goat cheese (crumbled)

2 Tbsp. pumpkin seeds (raw or salted)

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Recipe Tags

Roasting

Reviews(1)

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Alisha Ruiss 4 years ago

Left out the cheese and the garlic powder - used some lime juice and balsamic vinegar. Replaced the butternut squash with sweet potato. Was great!

Rosemary Roasted Root Vegetables with Kale

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Reviews(1)

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