• 1 cup sliced carrots
  • 1 cup diced butternut squash
  • 2 cups chopped kale
  • 1 large shallot thinly sliced
  • 1 garlic clove Minced
  • 3 tbsp olive oil
  • 0.5 lemon juiced
  • salt and pepper to taste


  • Preheat oven to 400˚
  • Toss carrots and squash with 2 tablespoons olive oil
  • Arrange on a parchment lined baking sheet
  • Roast at 400˚ for 30 minutes, flipping half way
  • While squash and carrots roast, add remaining 1 tablespoon olive oil to a cast iron skillet over medium high heat
  • Saute kale, garlic and shallot until kale is wilted and shallot is carmelized (5-7 minutes)
  • Finish kale with the juice of half a lemon and toss in pan to combine
  • Arrange sauteed kale on a large platter
  • Top with roasted carrots and squash
  • Garnish with salt and pepper and fresh parsley

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