An easy thing to make for dinner is a plate full of roasted vegetables. Once the vegetables are washed and cut into bite-sized pieces, it’s only a matter of throwing them in some olive oil, seasoning, salt and pepper, and then letting them roast in the oven for 45-60 minutes.
This batch has sliced sunchokes, cauliflower, sweet potato, and kale. I put the cauliflower, potatoes and sunchokes in the oven first, then the washed and trimmed kale halfway through, on top to crisp. The kale turned out super crispy, like little kale chips. I enjoyed those, but the BF not so much.