Oven Roasted Rosemary Brussels With Butternut Squash and Persimmons

Oven Roasted Veggies With Warm Kale

plant based recipe using seasonal favorites

Baby it’s cold outside!

As the winter months come rolling in, now is the time to add seasonal starchy veggies rich in fiber and vitamins to our warm salads. This recipe is both sweet and savory! Try it over warm balsamic kale and you cannot go wrong.

XX— Liv

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Step by step

Ingredients:

• 1 bag of organic Brussel sprouts

• 1 bag pre cubed butternut squash

• 1/4 sweet onion chopped

• 1 large clove garlic minced

• 1 bag organic kale

• 2 persimmons cubed

• 2 tbsp dried rosemary

• 1/2 tbsp garlic powder

• 1 tbsp cinnamon

• sprinkle sea salt to taste

• 3 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

Method:

• Preheat oven to 400 F and line large baking pan with parchment paper

• Add halved Brussels to one side and cubed squash to another

• Add chopped onion to the side with the Brussels and the cubed persimmons to the side with squash

• Drizzle everything with olive oil

• Sprinkle 2 tbsp dried rosemary and a sprinkle of sea salt to all veggies

• Add cinnamon to squash

• Roast in oven for 25-30 mins or until Brussels are crispy and squash is tender

Warm kale salad with balsamic vinegar:

• In medium skilled drizzle 2 tbsp olive oil and set to medium heat

• Add minced garlic and some chopped sweet onion and toss in oil (do not let garlic burn so may need to turn down heat)

• Once soft, add splash balsamic vinegar and caramelize for about 5 min

• Add chopped kale and keep tossing until tender and bright green

• Sprinkle with sea salt and dried rosemary

Serves approximately 4:

• Transfer kale to glass serving bowl and add 2 serving spoons of Brussels and squash

• Toss the salad and top with your favorite raw nut for extra crunch ( my go to for this salad is dry roasted with sea salt pistachios)

• Enjoy!!!