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Decided to roast some root vegies which included fennel bulb, onion, parsnip, turnip, rutabaga, yellow pepper, fingerling potatoes. Roasted with a bit of oil, balsamic vinegar, ras el hanout spice, chili pepper ground, black pepper ground, ground ginger, nutmeg and cinnamon. HmmMmm... good!Steam
1 Cup of Kale, ripped to bite size pieces
Top with
1 and 1/4 cup of the roasted vegies
10 grape tomatoes, halved.Enjoy!
Rated a 4.71 on the Kale Scale.
