Roasted Veggies with Cornbread Crumble

Name: Roasted Veggies with Cornbread Crumble
Ingredients: + 2 carrots, diced; + 1 cup butternut squash, cubed; + 1 cup green beans; + 1 zucchini, diced; + 1 cup mushrooms, sliced; + 1/2 cup red kidney beans, cooked (learn here how to soak and cook beans and legumes); + 1 cup kale, julienned; + 1 cup cornbread, coarsely crumbled; + 3 garlic cloves, minced; + 1 1/2 tbsp olive oil; + 1/4 tsp dried thyme; + 1/4 tsp dried oregano; + 1 tbsp fresh parsley, finely chopped; + sea salt and freshly ground black pepper

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Healthy roasted vegetables make an ideal side dish to any seasonal feast, and this easy recipe for Roasted Veggies with Cornbread Crumble is perfect for a chilly night or Thanksgiving!

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Ingredients

+ 2 carrots, diced
+ 1 cup butternut squash, cubed
+ 1 cup green beans
+ 1 zucchini, diced
+ 1 cup mushrooms, sliced
+ 1/2 cup red kidney beans, cooked (learn here how to soak and cook beans and legumes)
+ 1 cup kale, julienned
+ 1 cup cornbread, coarsely crumbled
+ 3 garlic cloves, minced
+ 1 1/2 tbsp olive oil
+ 1/4 tsp dried thyme
+ 1/4 tsp dried oregano
+ 1 tbsp fresh parsley, finely chopped
+ sea salt and freshly ground black pepper