Roasted Fennel Peppers and Kale

COURSE Side

SERVES 6 - 8

TIME 1 hour

Cooking Tips:

• Massage the kale with olive oil before roasting, so that it's not as easy to burn.

• The veggies in this dish needs different cooking time, which allows staggering the preparation to better manage time. Fennel takes the longest to soften, then pepper, last kale.

Ingredients:

• 2 fennel bulbs, sliced

• 2 bell peppers, chopped

• 1½ Tbsp olive oil, divided

• 1 bunch of kale, chopped, large stem removed, massaged with ½ tbsp of olive oil

• 1 sweet onion, diced

• 3 cloves of garlic, minced

• Salt, to taste

• Pepper, to taste

• 1 tsp dried sage

Directions:

1. Preheat the oven to 425.

2. Mix the fennel, onion, garlic, salt, pepper, and 1 tbsp olive oil in a large baking dish bake covered with aluminum foil for 30 mins.

3. Add the bell pepper and sage, mix well with a spoon. Return to oven for another 10 - 15 mins.

4. Top with massaged kale, and add more salt and pepper if desired. Return to oven for another 7 - 10 mins.

5. Remove from oven, mix well, and serve.

Recipe Inspiration:

This recipe is inspired by the "Roasted Fennel and Pepper" on TasteofHome food blog.