By Chris Morocco

Roasting an entire meal on one pan will make you feel like you’re getting away with something. It’s called dinner.

Roasted Spring Vegetables and Greens With Goat Cheese Toasts

Dress baby kale with lemon juice and olive oil, then toss the tender greens with roasted carrots, radishes, and mushrooms.

Serves 4| Hands-On Time: 30m| Total Time: 45m

Ingredients

• 1 pound carrots, halved lengthwise and cut into 4-inch pieces

• 1 pound mushrooms (such as oyster, cremini, or shiitake), trimmed and halved if large

• 1 bunch radishes, halved

• 1 medium red onion, cut into wedges

• 1/4 cup olive oil

• kosher salt and black pepper

• 8 ounces baby kale (about 8 cups)

• 2 tablespoons fresh lemon juice

• 8 slices country bread

• 4 ounces fresh or aged goat cheese, crumbled (about 1 cup)

Directions

1. Heat oven to 425° F. Toss the carrots, mushrooms, radishes, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet. Roast, tossing occasionally, until the vegetables are browned and crisp-tender, 20 to 25 minutes.

2. Meanwhile, toss the kale, lemon juice, 1 tablespoon of the remaining oil, and ¼ teaspoon each salt and pepper in a large bowl.

3. Drizzle the bread with the remaining tablespoon of oil and top with the goat cheese, dividing evenly. Place the bread on the vegetables and roast until the cheese is melted and the bread is toasted, 5 to 8 minutes more.

4. Toss the greens with the vegetables and serve with the toast on the side.

By Chris Morocco , May, 2014

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