Roasted Greens Salad With Balsamic Drizzle

• FOR THE GREENS:
• 2 heads Broccoli, Crowns Cut Into 2 Inch Pieces And Stems Discarded
• 3 cups Kale Leaves, Cut Into 3-4 Inch Pieces, Stems Discarded
• 1 pound Small Or Medium Brussels Sprouts, Stemmed And Halved
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Seasoning Salt
• 1/2 teaspoons Fresh Ground Black Pepper
• FOR THE BALSAMIC DRIZZLE:
• 1/2 teaspoons Olive Oil
• 1 whole Shallot, Sliced
• 3/4 cups Balsamic Vinegar
• 2 teaspoons Dijon Mustard
• 1 teaspoon Honey

1. For the greens:
2. Preheat oven to 400u0b0F. In a large bowl, toss prepared greens 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.
3. For the drizzle:
4. 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.
5. To serve, place roasted greens in a large serving bowl and drizzle with balsamic mixture.
6. Nutrition info per 1 cup vegetables with drizzle: 148 calories, 6.5 g fat, 5 g protein, 16 g carbohydrates, 4 g fiber

broccoli, kale leaves, brussels, olive oil, seasoning salt, fresh ground black pepper, drizzle, olive oil, shallot, vinegar, dijon mustard, honey

Taken from tastykitchen.com/recipes/salads/roasted-greens-salad-with-balsamic-drizzle/ (may not work)