When the kids were young we would use the month of March to eat all kinds of GREEN foods. Now that they are a little older, we’re still doing the same thing, I’m just not pointing it out as much- lol! A few years ago kale chips circulated the web faster than our family could ride the Rockin’ Roller Coaster at Disney, but I’m sad to report that my crew was not a big fan. Even the restaurant ones we tried weren’t a winner. But, I was determined to find ways to incorporate the greens into our recipes, menus and lives. One of the recipes that has worked, is simply adding it to oven roasted potatoes and carrots, which are a delicious and amazing substitution to grilled veggies throughout the winter months.
Here’s one recipe we LOVE! And, it goes perfectly with corned beef, which fits in with a little St. Patrick’s Day taste testing fun; we have found that we actually prefer our vegetables this way vs. the entire boiled dinner.
Oven Roasted Potatoes, Carrots & Kale by Jodie Fitz
1 – 1 1/2 pounds of fresh carrots
5 potatoes, medium-sized
3 cups kale
1 sweet onion
1/2 cup olive oil, light or canola oil
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Peel, rinse and slice the carrots. Peel, rinse and dice the potatoes. Peel and slice the onion. Mix all of the vegetables together in a bowl. In a separate bowl add the onion powder, salt, pepper and garlic powder to the oil and stir until the spices are evenly distributed. Toss the vegetables in the oil until they are evenly coated.
Pre-heat the oven to 400 degrees and bake for 20 – 25 minutes.
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.[googleplusauthor]