Roasted Veggie Kale Salad with Parm Frico & Garlic Ciabatta

🥘 Ingredients

• Brussels sprouts
  1 lb
• Fry Seasoning
  2 tbsp
• Honey Dijon Dressing
  9 oz
• Parmesan Cheese
  ½ cup
• apple
  1 unit
• butter
  4 tbsp
• ciabatta bread
  2 unit
• dried cranberries
  2.32 oz
• garlic
  2 clove
• kale
  8 oz
• pepper
• salt
• sweet potatoes
  2 unit
• vegetable oil
  4 tsp

🍳 Cookware

• large bowl
• baking sheet
• small microwave-safe bowl
• baking sheet

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Trim Brussels sprouts ; halve or quarter lengthwise depending on size. Peel and dice sweet potatoes into ½-inch pieces. Halve and core apple ; thinly slice one half (whole apple for 4 servings). Peel and mince or grate garlic . Halve ciabatta bread lengthwise. Remove and discard any large stems from kale .

   Brussels sprouts: 1 lb, sweet potatoes: 2 unit, apple: 1 unit, garlic: 2 clove, ciabatta bread: 2 unit, kale: 8 oz
3. 

   3

   In a large bowl , toss Brussels sprouts and sweet potato with a large drizzle of vegetable oil , Fry Seasoning , salt , and pepper . Spread out across a baking sheet .

   vegetable oil: 4 tsp, Fry Seasoning: 2 tbsp, salt, pepper
4. 

   4

   Roast on top rack until veggies are browned and tender, 20-25 minutes.
5. 

   5

   Let cool at least ⏱️ 5 minutes .
6. 

   6

   Once veggies are almost done, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl . Microwave until melted, ⏱️ 30 seconds . Stir in garlic to taste, then brush onto cut sides of ciabatta. Season with salt and pepper.

   butter: 4 tbsp
7. 7

   Place ciabatta cut sides up on one side of a second baking sheet .
8. 8

   Lightly oil opposite side of sheet with ciabatta; sprinkle Parmesan Cheese into two 3-inch-wide circles (four circles for 4 servings) on sheet.

   Parmesan Cheese: ½ cup
9. 9

   Bake on middle rack until ciabatta is toasted and frico is golden brown and crisp, 6-8 minutes. TIP: Check often to make sure the cheese doesn't burn.
10. 10

    Let frico cool on sheet until hardened, then carefully transfer to a paper-towel-lined plate.
11. 11

    While ciabatta toasts, place kale in bowl used for veggies; season lightly with salt and a drizzle of oil. Massage kale until leaves soften, 30-60 seconds.
12. 12

    Add sliced apple, dried cranberries , and ¾ of the roasted veggies to bowl with kale. Season with salt and pepper. Add Honey Dijon Dressing to taste and toss to combine.

    dried cranberries: 2.32 oz, Honey Dijon Dressing: 9 oz
13. 13

    Halve garlic bread on a diagonal. Break up frico into bite-size pieces.
14. 14

    Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies and frico. Serve with garlic bread on the side.