Ingredients:

  • 2 large sweet potatoes, peeled and cubed (approx. 500g)
  • 1 lb Brussels sprouts, halved (450g)
  • 3 large carrots, sliced into rounds (300g)
  • 1 large red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 cups lacinato kale, stemmed and finely shredded (approx. 150g)
  • 1/2 cup crumbled feta cheese (75g)
  • 1/3 cup toasted pecans (40g)
  • 1/4 cup dried cranberries
  • 1/4 cup extra virgin olive oil (for dressing)
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 tbsp fresh rosemary or thyme, finely minced
  • 1 clove garlic, grated

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the 500g sweet potatoes, 450g Brussels sprouts, 300g carrots, and red onion wedges on two large baking sheets. Drizzle with 3 tbsp olive oil, salt, and pepper until every surface glitters.
  3. Spread the veggies in a single layer.
  4. Bake for 30 minutes, tossing halfway through. Cook until the sprout edges are dark brown and the potatoes are golden.
  5. In a small jar, whisk the 1/4 cup olive oil, balsamic, maple syrup, Dijon, herbs, and garlic. Whisk until the mixture thickens into a glossy emulsion.
  6. Place the shredded kale in a massive bowl. Add half the dressing. Squeeze the kale with your hands for 2 minutes until it looks dark and feels soft.
  7. While veggies roast, throw the pecans in a dry pan over medium heat for 3-5 minutes. Remove once they smell like a bakery.
  8. Dump the hot roasted vegetables directly onto the massaged kale.
  9. Sprinkle in the 1/4 cup cranberries and 1/3 cup toasted pecans. Gently fold everything together so the dressing coats the roasted bits.
  10. Top with 1/2 cup crumbled feta right before serving. Serve while the vegetables are still cozy and warm.