By Charlotte Fisher
The end of the semester is upon us and that likely means stress on stress, on top of stress. But just because you’re ready to give up on your grades doesn't mean you should give up on a balanced diet.
This is one of my favorite ways to use the vegetables that are delivered each week from the Interval Food Hub. It’s simple, quick and, not to mention, delicious! My roommate loves when I make this one-pan roast and that’s saying something because she is quite the picky eater.
- 4-5 small carrots, peeled and roughly chopped
- 1 bunch kale, roughly chopped
- 1 butternut squash, peeled and chopped
- Olive oil
- Salt and pepper
- Preheat oven to 425.
- Add all the vegetables to a cooking sheet. You can mix all of them together or separate them into three individual groups, as shown in the picture.
- Drizzle olive oil over all the vegetables. Sprinkle with salt and pepper.
- Gently toss vegetables with hands to coat in oil.
- Bake for 20-25 minutes.
Note: the kale will get crispy in this amount of time. If you don’t want that, remove it earlier.