1 Medium Beet (Peeled, Halved and Sliced Very Thin)
12-15 Fingerling or Baby Potatoes (Halved or Quartered depending on potato size)
1 Can Garbanzo Beans (Drained and Rinsed)
2 tsp Garlic Powder
1tsp Red Pepper
1tsp Thyme
1tsp Dried Basil
1tsp Salt
1tsp Pepper
1-2 Green Onions (For Garnish)
1 Lemon (Sliced into Wedges for Garnish)
Instructions
Preheat oven to 400 Degrees. Wash and prepare all produce.
On a baking pan coated lightly with olive oil, spread out all the cut vegetables and garbanzo beans. Drizzle with olive oil and sprinkle spice blend. Toss to coat.
Bake for 20-30 minutes or until all vegetables are soft and some have started to brown, stirring halfway through.
In a large bowl, add the kale and roasted vegetables. Toss to combine.