ROASTED ROOT VEGETABLES ON GARLIC– BRAISED GREENS

Garlicky dark greens are an ideal complement for the caramelized sweetness of the root vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

FOR THE ROOT VEGETABLES: Preheat the oven to 220°C/425°F/gas mark 7. Line two roasting tins with silicone mats or baking parchment.

Step 2

Evenly divide the vegetables between the prepared tins and spread them out in a single layer. Sprinkle with the onion powder and black pepper. Roast the vegetables in the oven until tender and slightly caramelized, 45 to 60 minutes, turning them with a metal spatula about halfway through. When the vegetables are done, remove the pans from the oven and set aside.

Step 3

FOR THE GARLICKY GREENS: While the vegetables are roasting, combine the Light Vegetable Broth, garlic, oregano and red pepper flakes in a large pot and bring to the boil over medium-high heat. Lower the heat to medium and cook for 1 minute to soften the garlic. Stir in the miso paste, then add the greens and cook until wilted or tender. Depending on the type of greens, this can take as few as 3 minutes (for chard or spinach) or 25 to 45 minutes (for kale or collards). When the greens are tender, drain off any remaining liquid.

Step 4

TO SERVE: Divide the greens among shallow bowls or serving plates.

Step 5

Top with the roasted root vegetables, sprinkle with black pepper to taste and serve hot.