Alternative title: “How many ways can I get you to eat roasted veggies?” Answer: TEN MILLION. The list is endless. Or maybe it ends at ten million… I’m not sure yet. Either way, there are a LOT OF WAYS to roast/eat veggies, and I plan on exploring as many as possible this fall. So far, I’m off to a great start eating all the roasted veg!
This version is super simple: toasted sesame oil, sesame seeds, a little balsamic on the kale, and some black rice. EASY! Super easy.
I’m in a Feast overload — SO MUCH FOOD — so I’m a lady of few words today, I’ll leave you with the FOOD! xoPrint
- 2 large carrots, cut into 3/4″ chunks
- 3 beets, cut into 1/2″ cubes
- 1 sweet potato, cut into 1″ chunks
- 3 Tbsp toasted sesame oil, divided
- salt & pepper
- 3 cups torn kale leaves
- 2 tsp balsamic vinegar
- 2 tsp sesame seeds
- 1.5 cups cooked black rice
- 1 fried egg per bowl
- 1 hot chili, sliced (optional)
- Preheat the oven to 425F. Toss the carrots, beets, and sweet potatoes in 2 Tbsp of toasted sesame oil, and season liberally with salt & pepper. Spread in an even layer on a foil-lined baking sheet, and bake for 30-40 minutes, or until the veggies are tender.
- Optional: broil the veggies for 3-5 minutes directly under the broiler to get them a bit charred!
- While the veggies are cooking, use your hands to massage the kale with the remaining 1 Tbsp of toasted sesame oil and the balsamic vinegar. Massage for about 4 minutes, or until it is significantly softer! Set aside.
- When the veggies are done, toss with the sesame seeds.
- Serve with a scoop of black rice, a fried egg, and plenty of kale and veggies. Top with a sliced chili!