Abby's Recipe

• 2 cloves garlic, minced
  
• 3 cups Brussels sprouts, halved
• 1 large sweet potato, peeled and diced 
• 4 tablespoons coconut oil, melted and divided
• 1/2 cup pomegranate seeds
• 1 bunch kale (about 8 cups), removed from ribs and chopped into bite-sized pieces
• 1/2 cup of your favorite croutons, like garlic & butter, cheese & garlic, Caesar, or just simply seasoned (optional)
• 1/2 cup of shredded Romano Cheese (optional)
• salt & pepper (optional)
  
• Caesar Salad Dressing (optional)

Instructions:

Step 1: Preheat oven to 450 degrees F. Line a large baking pan/cookie sheet with parchment paper.

Step 2: In a large bowl, combine garlic, Brussels sprouts, sweet potato, and 2 tablespoons melted coconut oil. Toss until everything is evenly coated with oil and minced garlic.  Season with salt and pepper to taste, if desired.

Step 3: Spread in a single layer on on parchment lined baking pan/cookie sheet and roast in the oven for 15-20 minutes (or until tender).

Step 4: Meanwhile, heat the remaining 2 tablespoons of coconut oil in a large skillet over medium heat. When the oil is hot, add kale and sauté for about a minute or until kale starts to slightly wilt.

Step 5: Remove kale from heat and put in a large serving bowl. Add roasted Brussels sprouts and sweet potatoes. Add pomegranate seeds and about 1/2 cup croutons (if desired), about 1/2 cup of Romano cheese (if desired) and Caesar salad dressing to taste. Toss lightly and serve immediately.

Let us know if you made this recipe, we hope you love it!

Katricia

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