Northern Harvest Vegetable Medley

Roasted root vegetables and seasonal greens tossed in a herb-infused olive oil, finished with a sprinkle of toasted walnuts for earthy depth.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 3 tbsp olive oil
• 2 medium, peeled and diced carrots
• 2 medium, peeled and diced parsnips
• 1 medium, thinly sliced red onion
• 4 cups, stemmed and torn kale
• 1 tbsp, finely chopped fresh thyme
• 1/4 cup, roughly chopped toasted walnuts
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced carrots, parsnips, and sliced red onion with 2 tbsp olive oil, sea salt, and black pepper on a baking sheet.
2. Step 2: Roast for 25 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
3. Step 3: While vegetables roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add kale and thyme, cooking for 3 minutes until wilted and bright green.
4. Step 4: Combine roasted vegetables and kale mixture in a bowl. Toss with toasted walnuts and adjust seasoning if needed.