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Ingredients
US|METRIC
4 SERVINGS
- 1 sweet potato (medium, halved lengthwise and sliced)
- 1 parsnip (large, halved lengthwise and sliced)
- 1 beet (medium, halved and sliced)
- 4 cups bread (cubed, about 1/2 of a fresh baguette)
- 4 Tbsp. extra-virgin olive oil (divided)
- 3 garlic cloves (minced)
- salt
- pepper
- 4 cups lacinato kale (chopped, about 1 head of kale)
- 1/2 tsp. salt
- 1/4 cup fresh herbs (chopped, like parsley and basil)
- 3 Tbsp. lemon juice (about 1 lemon)
- 1/4 cup extra-virgin olive oil
- 1 tsp. honey
- 1/2 Tbsp. shallot (finely chopped)
- 1 pinch salt (and pepper)
- 1/2 cup Parmesan cheese (shaved, if desired)
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Directions
- Preheat the oven to 425° F.
- Arrange the sweet potato, parsnip, and beets on a baking pan, and drizzle them with 2 tablespoons of olive oil. Sprinkle the vegetables with two pinches of salt and pepper. Toss the vegetables in the oil and spice, then spread them in a thin layer on the pan.
- Place the vegetables in the oven, and bake for 25-30 minutes, until soft and slightly crispy on the edges.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1070mg45% |
| Potassium700mg20% |
| Protein11g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A300% |
| Vitamin C160% |
| Calcium35% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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