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Roasted Carrots and Butternut Squash over Sauteed Kale
Ingredients
- cup sliced carrots
- cup diced butternut squash
- cups chopped kale
- large shallot thinly sliced
- garlic clove Minced
- tbsp olive oil
- lemon juiced
- salt and pepper to taste
Instructions
- Preheat oven to 400Λ
- Toss carrots and squash with 2 tablespoons olive oil
- Arrange on a parchment lined baking sheet
- Roast at 400Λ 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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