Friday, November 22, 2013

Winter veggie pile-up for Thanksgiving

 Bailey, the cat, spent hours trying to figure out how to "catch" a leaf that was plastered to the outside of the window by a rain and wind storm. Once again, this proves that cats have dogged determination, just like their dog buddies, who in this case, provided the moral support.

 While Bailey and canine sidekick kept busy with the leaf project, I was whipping up a delicious dish that would be perfect for Thanksgiving or anytime. It was not only tasty, but visually appealing and chocked with nutrition. Add your protein of choice to make a complete meal.

Here's what you need for 2 servings:

1 delicata squash or similar small squash
6 brussel sprouts
1 beet
6 or more large kale leaves
1/2 small yellow onion
salt and pepper
olive oil

Here's what you do:

Preheat oven to 400 degrees. Line several baking sheets with parchment paper. Wash, trim and cut brussel sprouts in half. Cut squash in half and remove seeds. Peel and cut beet into slices. Toss all veggies with olive oil and salt and pepper. Spread veggies on baking sheets and roast until golden and tender. Times vary but brussel sprouts will take about 15 minutes, squash 20-30 minutes and beets 20+ minutes.

In the meantime, slice onion and cut kale into small pieces. Saute the kale with onions until tender. Season with salt and pepper.

To serve, pile half of kale on a plate. Top with half a squash. Cut beet slices into small pieces. Arrange remaining veggies on top.

Recipe contributed to:

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