1 turnip, peeled and cubed
1 large potato, cubed
1 red pepper, seeded and chopped in bite size pieces
2 carrots sliced
rosemary powder
chili powder
S & P
kale
In a large bowl place the veggies and seasonings, spread on a parchment lined baking sheet and roast at 415 degrees for about 20-30 minutes until veggies are tender, turning once.
Meanwhile, in a skillet place 1/2 cup water and bring to a boil, add salt and 2 cups kale, cover, and simmer about 3 minutes until kale wilts.
Toss the veggies with the kale! (I squeezed a bit of lemon over the kale before tossing)
We also spread rosemary powder on chicken tenders, along with S&P and grilled them stovetop until done.
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