Other veggie ideas: Zucchini or Summer squash, fennel, bell peppers (red, green or yellow), button mushrooms – choose your favorites!
Optional: Boneless, skinless chicken breasts (or thighs) – 1 pound, cut into chunks; or 4 mini beef ribs (have your butcher cut ribs in half)
Directions
Wash all veggies thoroughly; peel beets and carrots if desired. Use a large frying pan or baking dish, and drizzle 1-2 tablespoons of olive oil into the pan.
Cut off stems of kale, and rough-chop the leaves into approximately 3×3” pieces. Put kale into pan and toss to coat leaves with oil. For all other veggie ingredients – chop so that pieces will roast in about the same amount of time (grape tomatoes can be left whole; cut Yukon Gold potatoes into halves or quarters, beets into 6-8 pieces, carrots & celery into 4-6 segments per piece). If using softer veggies like zucchini or mushrooms, these pieces can be larger. Once chopped to size, put veggies in the pan with kale and toss lightly. Season lightly with garlic salt and your favorite herbs.
If using chicken or mini beef ribs, season with lemon and garlic salt, and place on top of the veggies in the pan. Roast in the oven at 375 for 60-90 minutes, carefully removing pan from the oven and tossing entire mixture twice while cooking. Vegetables (and chicken/beef) should all finish cooking at the same time. Toss once more before serving as a veggie side dish (for 4) or a complete meal (serves 2). Enjoy with a glass of Talley Vineyards wine!
