Roasted winter vegies - yum. Especially when mixed with a bit of brown mustard (NOT dijon!!), balsamic vinegar and spices. Using the leftovers tonight for new recipe. The kalamata olives sneak up on you, and I guess I didn't need 10. They are 20% of the calorie count in the recipe, and about 30% of the fat grams. The roasted vegies included: red potato, carrot, yam, fennel bulb, onion, garlic, golden beet and spices of ground pepper, Mrs Dash, thyme, oregano and turmeric. The vegies were mixed with olive oil, a bit of brown mustard, balsamic vinegar. Bake at 350 for 30 to 60 minutes.
Saute:
.5 tsp coconut oil
Use 1 serving of the Roasted Vegies
5 cherry tomatoes, halved
10 kalamata olives, halved
1 tsp brown mustard
Add, cover and wilt the kale:
1 cup chopped rainbow kale
2 Tbls white wine
1 Tbls balsamic vinegar
Serve with 1 tsp of Worcestershire sauce.
Rated a 4.68 on the Kale Scale.
