Roasted Root Vegetables with Kale
Feb 8, 2012
Frank Vaughan of West Virginia submitted this recipe for our Healthy Eating Contest.
Frank Vaughan describes her recipe:
This delicious recipe contains a variety of carotenoids, antioxidants, vitamins, and fiber. The quinoa provides protein.
- Servings
- 4-6 servings
- Prep time
- 30 minutes
- Total time
- 70 minutes
- Course
- Appetizer
Tags
Ingredients
- 2-3 heaping tablespoons Ginger
- 1 large butternut squash
- 1 large acorn squash
- 1 medium turnip
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh Thyme
- Balsamic vinegar (for drizzling)
- 1 bunch kale (stems removed and torn into bite-sized pieces)
- olive oil
- Quinoa (optional)
- Sesame seeds (toasted)
Instructions
-
Preheat oven to 400F.
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Coarsely chop peeled ginger. Peel and clean butternut and acorn squash. Cut into 1 inch cubes. Peel Turnip and cut into 3/4 inch cubes. Combine squashes, turnip and ginger. Lightly drizzle with olive oil. Add rosemary and thyme. Mix Thoroughly.
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Spread vegetable mixture onto a baking sheet in a single layer. Roast for approximately 35-40 minutes or until vegetables are tender, turning once or twice as necessary.
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Meanwhile, prepare quinoa (if using) according to package directions.
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Towards the end of the roasting time, saute kale pieces in olive oil until tender, about 5 minutes.
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Layer quinoa on a bed of kale and top with roasted squash and turnips. Sprinkle with toasted sesame seeds and generously drizzle with balsamic vinegar. Serve hot.