Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Winter Roasted Side
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
Cuisine
- side dish
Ingredients
- 5 cups vegetables, julienne
- 1 clove garlic, pressed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried herbs
- 1/8 teaspoon pepper
- 1 teaspoon salt
Instructions
Preheat oven to 425, convection is best.
Combine garlic, oil, herbs (I like rosemary, thyme and oregano) and pepper.
Drizzle over vegetables and toss to coat.
Spread out in a single layer on a baking sheet.
Return to oven for 5 to 10 minutes until vegetables are thoroughly browned.
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