2 large parsnips, peeled and cut into two inch sticks
2 beets, peeled and cut into wedges
2 shallots, peeled and cut into quarters
Several sprigs fresh thyme
Salt and pepper to taste
2 Tbsp. extra virgin olive oil, divided
1/2 tsp. ground sumac, optional
1/2 bunch black kale, thick spines removed
Seeds from 1/2 a pomegranate
Preheat oven to 375°F.
Arrange vegetables, except kale, on large flat baking sheet.
Add the thyme sprigs, half the olive oil, sumac and season with salt and pepper. Toss with tongs thoroughly to evenly coat in the oil.
Bake in the bottom third of the oven for 20- 25 minutes, stirring occasionally to evenly brown.
Remove from oven. Move all the vegetables to one side of baking sheet and add the kale leaves, drizzled with remaining olive oil, to the empty side. Sprinkle with a little salt and pepper and more sumac, if desired.
Spread leaves out so they don’t overlap and bake for another five minutes, just until crisp, but not dry.
Remove and sprinkle with pomegranate seeds.
By Debbie B.