I rated this recipe last night and this morning used the leftovers to make a simple hash. I fried some pork sausage, drained it and then added the veggies and kale (chopped pretty small). I served it with scrambled eggs and cheddar cheese on top and it was totally delicious, a huge hit at my house.
This was a nice change from just plain roasted veggies. I cut the veggies a little bigger, but the cooking time was right on. When I reheated the leftovers I put a little grated Parmesan cheese on top and that was good, too. Thanks, Carole in Orlando
Roosie, you have the best recipes. This was incredibly good. I admit to laziness tonight, so I roasted whole elephant garlic and squeezed it onto the vegetables when done. I could make a meal of this. Fifteen stars.
This was pretty good though we all agreed it lacked something. Maybe some sauce like Paula suggested. Yummy roasted vegetables with kale, I just needed a little more zip I think. I too halved it and it made a TON of veggies. I will make again and tinker with it a little bit.
Down home cooking---yum! DH said to give this 7 stars. This was dinner tongiht served with my Alaskan Sourdough Cornbread Alaskan Sourdough Cornbread and June Neil's Fried Tomatoes recipe 595. It does make generous servings. I cut the recipe in half. I forgot, really forgot, the carrots, and cut down on the mixed vegetables. Instead of mashing the garlic, I added whole peeled cloves. The kale adds a wonderful bright green touch along with valuable nutrients. We topped it off with Emeril's Green Pepper Sauce. Thanks Roosie for a wonderful, healthy, veggie meal.