Today dinner was leftover meat from a couple days ago so I wanted some tasty sides to go with it. Oven roasted veggies are one of my go to sides and I love that it can be varied so much.
Step one was to go digging in the fridge. Half a bag of smaller potatoes and a large carrot seemed about right for the two of us.
Cut the potatoes and carrots in equal sizes. Smaller = faster cooking time. Place the veggies in a mixing bowl and add a splash of olive oil (or your vegetable oil of choice) and your seasoning. I went with black pepper, chili and a couple chunks of garlic today. Mix to ensure everything is coated in oil and seasoning.
Want to play find the garlic?
Around 200 degrees C for 30-ish minutes in the oven.
Next job is the black kale!
It’s really much nicer than regular kale. For once it’s easier to prep. Rinse, remove the tough vein in the middle and chop in large pieces. I had some garlic left over and finely chopped it.
Heat oil in a frying pan. I like to give the garlic a bit of a headstart before I put the black kale in. Season with salt and chili flakes or ground chili. It only needs a few minutes in the pan, or you can fry until slightly crispy.
It was a very nice dinner, and didn’t taste like leftovers