Rating: 4 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 7
  • 4 star values: 8
  • 5 star values: 8
  • 26 Ratings
Chris Morocco

Gallery

Credit: Gentl & Hyers

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Toss the carrots, mushrooms, radishes, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet. Roast, tossing occasionally, until the vegetables are browned and crisp-tender, 20 to 25 minutes.

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  • Meanwhile, toss the kale, lemon juice, 1 tablespoon of the remaining oil, and ¼ teaspoon each salt and pepper in a large bowl.

  • Drizzle the bread with the remaining tablespoon of oil and top with the goat cheese, dividing evenly. Place the bread on the vegetables and roast until the cheese is melted and the bread is toasted, 5 to 8 minutes more.

  • Toss the greens with the vegetables and serve with the toast on the side.

Nutrition Facts

532 calories; fat 25g; saturated fat 8g; cholesterol 22mg; sodium 1000mg; protein 20g; carbohydrates 59g; sugars 15g; fiber 10g; iron 5mg; calcium 290mg.
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