Roasted Veggies_Beets and Kale Variation

This is sort of a repeat of the roasted veggies and kale that I did a week or so ago. The variation is the veggies I tossed together, along with variation on the sauce. Use 1 cup of the roasted veggies for this evening's Kale Recipe.

Here are the veggies I cut up and put in the roasted veggies mixture:
2 purple potatoes
1 rutabaga
1 onion
5 cloves of garlic
1 fennel bulb (about 1 to 1.25 cups)
1 parsnip
2 beets
1.5 cups of butternut squash, cut up. This was leftover from a soup recipe, and I had vaccuum sealed the leftover, unused squash.

Roasted veggie sauce that you stir into the veggies before roasting: 2 Tbsp olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp worcestershire sauce, 1 tsp brown mustard (Gulden's), 1 tsp turmeric, 1/2 tsp ground black pepper.

So, now....the recipe for tonight:

Cover and wilt, on low:
1 tsp olive oil, heated on medium
1.5 C chopped kale - see photo. A packed cup!
.5 oz white wine

Add, mix and heat through:
1 C of the roasted veggies

Serve with 2 oz of plain non-fat greek yogurt.

(optional).

Rated 4.6 on the Kale Scale.