We love our veggies, but I cannot take the credit for this recipe. My brother-in-law thought this one up for Christmas dinner but it was so good we had to make it again... and share it with you!
Carrots, beans & kale:
3 carrots, chopped
2 cans low sodium green beans, drained (the best way to get green beans in the middle of winter!)
1 head of kale, torn into pieces
Preheat oven to 350. Heat evoo in skillet, add carrots and cook until slightly softened. Add kale to carrots and cook for about 2 minutes. Mix all three veggies in roasting dish and roast for approximately 30. Really, its just to heat everything through since everything is cooked.
This was a great accompaniment to turkey on Christmas day but we recently served it with teriyaki salmon and that was a great combo too!
This dish screams winter to me!