Roasted Carrots with Beet Greens, Kale and Manchego



 This simple dish is another successful use of excess carrots. It is so easy and uncomplicated and pretty–my favorite kind of mid-winter (that feels like summer) dish.

Roasted Carrots with Beet Greens, Kale and Manchego

 5-6 small carrots, halved vertically, and sliced at an angle
Olive oil
Sea salt and pepper
Dried thyme
Handful of kale, chopped
Handful of beet greens
Manchego cheese, sliced
lemon juice

Oven 425. Roast the carrots with oil, salt, pepper and a sprinkle of thyme until they are browned and shrunken some in size. Stir them occasionally. When the carrots look like they are done, add the greens, drizzle with salt, pepper, oil and lemon juice, and bake for another few minutes. For the last bit of roasting, add the manchego and roast until the greens are crisp and the cheese has melted.

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