How To Make Roasted Celeriac & Carrots with Kale & Hazelnuts
Serves:
Ingredients
- 1 medium celeriac
- 4 carrots
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups kale, stems removed and chopped
- 1/4 cup hazelnuts, chopped
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and cube the celeriac and carrots into bite-sized pieces.
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Place the celeriac and carrots on a baking sheet and drizzle with olive oil. Sprinkle with sea salt and black pepper. Toss to coat.
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Roast in the preheated oven for 30-35 minutes, until the vegetables are tender and slightly browned.
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While the vegetables are roasting, heat a large skillet over medium heat.
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Add the chopped kale and sauté for 5-7 minutes until wilted.
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Remove the roasted vegetables from the oven and transfer them to a serving dish.
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Top with sautéed kale and sprinkle with chopped hazelnuts.
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Serve hot and enjoy!
Nutrition
- Calories : 190kcal
- Total Fat : 11g
- Saturated Fat : 1g
- Sodium : 437mg
- Total Carbohydrates : 22g
- Dietary Fiber : 7g
- Sugars : 6g
- Protein : 4g
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