1 medium (~2 cups) sweet potato, peeled and cut into chunks
1-2 medium (~1 1/2 cups) beet, peeled and cut into chunks
3 medium (~2 cups) carrot, peeled and cut into chunks
1 medium (~1 1/2 cups) sweet onion, peeled and cut into chunks2 tsp. canola oil
1/2 tsp. salt
1/4 tsp. black pepper
3 cups kale, torn
6 slices cooked bacon, crumbled (I use uncured, nitrate-free)
1 tbsp. bacon grease
2 tbsp. pure maple syrup
3 tbsp. cider vinegar
1/4 tsp. salt
1/8 tsp. black pepper
Preheat oven to 425 degrees F. Lightly coat a jelly-roll pan with non-stick cooking spray or oil. Distribute sweet potato, beet, carrot, and onion in a single layer on pan. Lightly brush with 2 tsp. canola oil and sprinkle with 1/2 tsp. salt and 1/4 tsp. black pepper. Place in preheated oven for about 15-20 minutes or until all vegetables are slightly tender (or to desired degree of doneness). During last 5 minutes of cooking, combine dressing ingredients in a small saucepan over medium heat and bring to a boil; cook for an additional minute and then remove from heat. Place kale on serving platter, layer roasted vegetables on top and sprinkle with bacon pieces. Drizzle with vinaigrette.
Servings: 8 side dishes (about 4 oz or 3/4 cup per serving)
149 calories, 21 grams carbohydrate (4 grams fiber), 5 grams protein, 6 grams fat (2 grams saturated). This side dish is an excellent source of vitamin A and vitamin C. It is a good source of vitamin B6 and potassium.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.