November 9, 2017
Evergreen Autumn: Roasted Greens & Sweet Potatoes
READ TIME: 2 MIN.
It's no secret that Fall makes it extra hard to get in our greens with indulgent dishes swarming with delicious carbs as the holidays roll around. No one wants to be on a diet during the most "wonderful time of the year," but with Chef Adrianne Calvo's solution of sneaking in dark leafy greens into festive dishes, you won't miss out on the delicious festivities, and you won't have regrets when beach bod season comes around.
Adding greens to a dish fills you up quicker without adding a lot of carbs and calories. In addition, greens are loaded with tons of fiber which makes for great digestion that won't make you retain a ton of water, make you feel sluggish. Leafy greens are also incredibly nutritious and very high in all sorts of vitamins, minerals and antioxidants. This includes calcium, which has been shown to aid fat burning. Roasting the greens deepens the nutritional value as well as the flavor. Below is the recipe for a dish Chef Adrianne calls, "Evergreen Autumn."
EVERGREEN AUTUMN
Roasted Greens and Sweet Potato + Maple and Spicy Mustard Vinaigrette
Serves: 4
Ingredients:
2 Sweet Potatoes, rough cut
2 cups Organic Kale
1 cup Organic Brussel Sprouts, halved
1/2 cup Pecans, chopped, and toasted
1/2 cup Dried Cranberries
1/2 cup Goat Cheese, crumbled
1 tablespoon Maple Syrup
1 tablespoon Spicy Mustard
1 teaspoon Dijon Mustard
1 teaspoon Champagne Vinegar
1 tablespoon Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F. Bring a small pot of water to boil. In a small bowl, whisk together maple syrup, two mustards, vinegar, and olive oil until well blended. Season to taste with kosher salt and pepper. Set aside. On a cookie sheet, add the brussels sprouts and kale. Roast for 10-15 minutes or until they begin to char.
Meanwhile, boil the sweet potato chunks for 10-12 minutes or until fork tender. Drain and set aside. To assemble the dish, place the roasted greens on the plate then dot with the sweet potato. Add the toasted pecans, dried cranberries, and goat cheese. Drizzle with the maple and spicy mustard vinaigrette.
