Saturday side: Hot roasted greens salad

It’s a salad.

No. It’s a bunch of roasted veggies with vinegar on it.

STOP! You’re both right.

The most difficult part of the recipe is getting the veggies onto the baking sheet without dumping them on the table, counter and/or floor. I was largely successful, though The Wife picked up some kale pieces this morning with the Dustbuster.

This is high in protein, fiber, vitamins and (most importantly) flavor. Plus, 40 minutes from cutting board to table? We’ve got a winner.

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Roasted greens with balsamic drizzle

  • 2 heads broccoli crowns trimmed to florets
  • 3 cups kale leaves, trimmed and chopped into 3-4″ pieces,
  • 1lb. Brussels sprouts, stemmed and halved
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp. coarse salt
  • 1/2 tsp. fresh ground black pepper
  • 1/2 tsp olive oil
  • 3/4 cup balsamic vinegar
  • 2 tsp. dijon mustard
  • 1 tsp honey

Preheat oven to 400 degrees.

In a large bowl, toss prepared greens with olive oil, garlic, salt, and pepper. Transfer mixture onto a large baking sheet and spread evenly, placing kale leaves toward the center of the sheet. Place sheet on middle rack of oven and bake for 20-25 minutes, checking and flipping vegetables every 8-10 minutes to ensure kale does not burn. When Brussels sprouts are soft, remove from oven.

Add balsamic vinegar to a small saucepan and whisk in mustard and honey. Heat to a low boil for 8-10 minutes, until mixture has reduced to coat the back of a spoon. Remove from heat. To serve, place roasted greens in a large serving bowl and drizzle with balsamic mixture.

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