Roasted Root Vegetables with Kale

Roasted Root Vegetables with Kale

Roasted Root Vegetables with Kale

By PBS Food
1 hour 10 minutes

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Details
  • Servings:   6
  • Calories:   164
  • Protein:   4g
  •  
  • Fiber:   6g
  • Sugar:   5g
  • Carb Total:   23g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   6g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   starter
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Cuisine
  • american
Comments
Ingredients
  • 2-3 heaping tablespoons Ginger
  • 1 large butternut squash
  • 1 large acorn squash
  • 1 medium turnip
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh Thyme
  • Balsamic vinegar (for drizzling)
  • 1 bunch kale (stems removed and torn into bite-sized pieces)
  • olive oil
  • Quinoa (optional)
  • Sesame seeds (toasted)
Instructions

Roasted Root Vegetables with Kale serves 6 original recipe by PBS Food.

View original preparation instructions

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