Oven-Roasted Carrots and Kale

This hearty side dish makes a sweet and savory alternative to the more traditional Thanksgiving turkey accompaniments.

-6 medium carrots, sliced
-1 bunch kale, shredded
-1 yellow onion, chopped
-2 garlic cloves, crushed
-2 Tbsp olive oil
-1 Tbsp fresh thyme leaves
-Salt & Pepper to taste

In a medium pan, saute garlic and onion in olive oil until tender. Add shredded kale and continue to cook until wilted. Stir in thyme leaves, salt and pepper.

Arrange carrot medallions in a greased 2-quart casserole dish. Cover with sauteed onions, garlic and kale mixture. Cover and bake at 350 degrees for about 45 minutes, or until carrots are softened.
(Serves 6-8)


Recipe courtesy of Emily @ Boistfort Valley Farm

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