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| Ingredients | |
|---|---|
| 1 | Winter Squash |
| 1 Bunch | Turnips |
| 10 | Romano beans |
| 1 Bunch | Kale |
| For Garnish | Fresh figs |
| As needed | Olive Oil |
| To taste | Hearth Spice |
| To taste | Salt & Pepper |
Yield: 2 servings
Instructions
- Preheat the oven to 350°F (175°C).
- Cut all veggies to bite sized pieces.
- In a large bowl, toss winter squash, Tokyo turnips, persimmons and Romano beans with olive oil and season with Hearth spice, salt, and pepper. Spread the mixture on a baking sheet and roast for 20-30 minutes or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, heat a bit of olive oil in a pan over medium heat. Add torn kale and sauté until it becomes crispy and slightly wilted.
- Once the roasted vegetables are done, combine them with the crispy kale in the bowl.
- Plate the vegetable medley and garnish with fresh fig slices.
- Serve warm and enjoy your flavorful and nutritious roasted winter vegetable medley with kale and figs!
