Modern Seasonings Vege-Sal Seasoning - 113g

Roasted Vegetable Medley with Seasoned Kale
By: Recipes by Holistic Nutritionist

Everyone loves a new side dish to try with dinner, and this one is sure to accompany any plate companion with ease. With lots of hearty vegetables, this roasted medley has the tastes of autumn written all over it. The best part about this side dish, you’re likely to have all the ingredients already, it serves as many people as you choose depending on how many vegetables you use (feel free to add more if you’re hosting a dinner party), and its not time consuming – just cut, roast and serve. It doesn’t get any easier than that!

Serves 4-6
- Gluten Free   - Corn Free   - Egg Free   - Sugar Free   - Vegetarian

Ingredients:
- 2 medium sweet potatoes, cubed
- 2 teaspoons extra-virgin coconut oil
- 2 teaspoons apple cider vinegar
- 2 carrots, sliced
- 4 kale leaves, stems removed and chopped
- 1/4 teaspoon garlic powder
- 1 medium zucchini, sliced
- 1 tablespoon olive oil mayonnaise
- pinch sea salt
- 1 cup cooked chickpeas
- 1 tablespoon minced onions
- 2 tablespoons dried dill
- 2 teaspoons parsley flakes

Directions:
- Wash any vegetables that need it, and pat dry. Rinse chickpeas and leave to drain.

- Preheat oven to 375F, and set aside a baking sheet.

- Cut up sweet potatoes, carrots and zucchini and add into a bowl. Toss in chickpeas, dill and coat with coconut oil.

- Spread items on the baking sheet and sprinkle with salt and pepper. Bake for 25-30 minutes, or until sweet potatoes are tender.

- In a separate bowl combine olive oil mayonnaise, onions, parsley, apple cider vinegar and garlic powder in a bowl, mix well and set aside.

- Pull baking sheet out of the oven, and add the kale to the mixture. Bake for another 5 minutes, or until kale has softened.

- Place vegetables in your serving dish and drizzle on the seasoning, toss well and serve immediately.

Make It This Way
Make this dish paleo by removing the chickpeas. If you are looking for a vegan option, remove the mayonnaise and replace it with an oil and balsamic glaze instead, it will add to the dish and still taste nice with the seasoning.

Try This
Keep this dish current all year long by using some seasonable vegetables like beets, squash, mushrooms, fennel etc. If you want to give them a bit of kick, try adding a dash of cayenne to the dish as well.