Veggie Skillet Recipe
VPF Kale, Roasted Mushroom, Roasted Root Veggies, Farm Cheese
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Ingredients
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Vegetables
Dairy
Spices and Oils
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the kale into bite-sized pieces, slice the mushrooms, peel and chop the carrots and parsnips into small cubes, and dice the red bell pepper.
Roasting
- 2
Roast the Root Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, mix the chopped carrots and parsnips with 1 tablespoon of olive oil, salt, black pepper, and garlic powder. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
- 3
Roast the Mushrooms
In another bowl, toss the sliced mushrooms with the remaining 1 tablespoon of olive oil, salt, and black pepper. Place them on a separate baking sheet and roast for 15-20 minutes, until they are golden brown and soft.
Cooking
- 4
Sauté the Kale
In a large skillet over medium heat, add the roasted root vegetables and sauté for 2-3 minutes. Then add the kale and diced red bell pepper. Cook for an additional 5-7 minutes, stirring occasionally until the kale is wilted and bright green.