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
1T evoo
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!
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