#1,478: Roasted Greens Salad with Balsamic Drizzle

I was kind of surprised by how much I loved this side dish. It was so super simple to make and was a great way to use up some broccoli and brussel sprouts (which is why the kale was omitted...this time).  This is a definite keeper in my roasted veggie recipe box.  :) 

2 heads broccoli, crowns cut into 2" chunks and stem discarded

3 cups kale leaves, chopped into 3-4" pieces, stems discarded (I omitted)

1 lb small/medium Brussels sprouts, stemmed and halved

2 Tbsp olive oil

1/4 tsp seasoning salt

1/2 tsp fresh ground black pepper

Balsamic Drizzle

1 shallot, sliced

1/2 tsp olive oil

3/4 cup balsamic vinegar

2 tsp Dijon mustard

1 tsp honey (I omitted)

For vegetables, preheat oven to 400 degrees.  In a large bowl toss prepared veggies with olive oil, seasoning salt, and pepper.  Transfer mixture onto a large baking sheet and spread evenly, placing kale leaves toward the center of the sheet.  Place sheet on middle rack of oven and bake for 20-25 minutes, checking and flipping vegetables every 8-10 minutes to ensure kale does not burn.  When Brussels sprouts are soft, remove from oven.

For drizzle, add olive oil to a small saucepan and heat over medium-high heat.  Add shallot and saute until softened.  Add balsamic vinegar and whisk in mustard and honey.  Heat to a low boil for 8-10 minutes, until mixture has reduced to coat the back of a spoon.  Remove from heat.

To serve, place roasted greens in a large serving bowl and drizzle with balsamic mixture.