...roasted veggies on a platter. Garnish with rosemary. Serve wither warm or at room temperature with Vinegrette.
I made a simpler variation - skipping the garlic and beets. I added broccoli as well. And substituted 1/2 cucumber for the figs.
Chop veggies and store for later or use right away. Keep broccoli, cauliflower and onions in one group.
Carrots and yams can also be together.
They cook for different lengths of time.
Preheat oven to 425 F
Add avocado oil and salt to each group.
Whether in a ziplock or airtight container, shake it so things distribute evenly.
Place on pans and bake according to groups mentioned.
The squash and carrots go in first, bake for 20-25 min.
5 min later, add baking tray of brocoli, cauliflower and onions. They bake for 15-20 min.
Roast vegetables, tossing once, until brown and tender.
The kale is for garnish. Raw or parboiled is fine. I prefer mine par boiled. I'd that's what you'd like, put a pot of water on the stove to boil.
Now you have time to make this -
Vinegrette:
Puree figs, vinegar, 2TB water, a pinch each of salt and pepper, and 2TB of oil in blender.
(** I used 1/2 cucumber instead of figs)
Par boil Kale. Just let it turn color.takes about 2 minutes. Drain and add it to carrots- sweet potato tray while the other still roasts.
Veggies should be golden brown and tender.
Since I par boiled the entire package of kale, I have a lot of extra.
Here's the result:
Downside: There's not much taste -the veggies rely on the dressing for that.
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