ADVERTISEMENT
This recipe sounds absolutely delicious and so healthy! I'm wondering if you would consider adding the nutritional content to your recipes in the future. This addition would be very helpful.
Appreciatively, Sharon
Hi Sharon, We agree but many of our recipes are reader-submitted and we’re too tiny a company to hire a nutritionist. Call us old-fashioned but our best advice is stick to fresh vegetables and fruits and avoid processed foods or anything that your doctor advises you stay away from! Sincerely, the OFA editors
This is one of my favorites from Readers' Best Recipes! The veggies all complement each other really nicely, but you should add the kale about 15-20 minutes before veggies are done instead of at the beginning or it burns at such a high oven temp.
That’s an excellent tip, Stacey. We have incorporated it into the recipe. Glad to hear you enjoy this recipe so much.
I love roasted veggies. In my experience, 1/2 inch dice is too small for the butternut squash, because it cooks faster than the other veggies. Also, I didn't have any kale. My big tip is to leave the garlic cloves whole. I use the biggest ones I have and just peel them and toss them in with the rest. They come out so yummy!
Ohh yes this sounds delish doin the garlic this way....whole, then it gets so creamy and tasty. I cant wait to get this going for dinner on Sunday.5
Thanks for so yammy recipe vegetables very much mixed by non veg allso prepred
I love this recipe. I don't like many of these vegetables- actually, I hate most of them. . but somehow they are all delicious in this recipe. It is a staple for Thanksgiving now- it is my healthy/yummy contribution. I had to roast the kale separately from the other veggies bc it turned into a shriveled crisp the first time I made this recipe. So now I roast all the hard veggies in one pan and the kale for a shorter period of time on another pan. Works out better for me.