1 pound bag colorful carrots, or boring orange ones
1–2 large sweet potatoes peeled and cubed
4–5 small red potatoes cubed
4 cups diced kale
Shallots/ leaks/ or onions chopped to taste
Sea salt and fresh ground pepper to taste
Approximately ¼ cup olive oil
Instructions
Toss the veggies with olive oil and salt in a bowl. Then spread them out in a baking pan (I like to use glass). Bake at 350* for 45 to an hour tossing them every couple of minutes or so. Serve beside your favorite roasted meat. Hint: these veggies can be made ahead of time refrigerated and warmed up in microwave for a quick lunch.