• Get up to 18 FREE meals across your first 4 baskets! New clients only.

    Redeem Offer
Smoky cheddar toppedroasted vegetable skillet - Extra large standard

Smoky Cheddar-Topped Roasted Vegetable Skillet

with Garlic Breadcrumbs & Sour Cream

800 cals

30 mins

Description

Where there’s smoke there’s fire, or preferably a sizzling hot skillet! A good ovenproof pan is your pal for this unfussy meal that’s layered with complex flavours. The smokiness comes courtesy of our hickory-infused BBQ spice blend, laden with herbs and piquant peppers. An assortment of veggies—roasted potatoes and honey-drizzled rutabaga, plus leafy kale—cuddle up under a bubbling layer of cheddar cheese. Sour cream, scallions and butter-toasted garlic breadcrumbs are your top o’ the toppers.

Contains:

Milk, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 450g Potatoes

  • 2 Garlic cloves

  • 2 Scallions

  • ½ Bunch of kale

  • 400g Rutabaga

  • 37g Panko

  • 7g Honey

  • 75g Grated cheddar

  • 86ml Sour cream

  • 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)

Nutrition

Total fat

40g

Saturated Fat

23g

Sodium

780mg

Total carbs

92g

Sugar

19g

Protein

25g

Fibres

13g

Recipe Instructions

Smoky Cheddar-Topped Roasted Vegetable Skillet - Step #1 Roast the potatoes & rutabaga
Step 1: Roast the potatoes & rutabaga
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. Peel and medium-dice the rutabaga. On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and S&P. Roast, drizzling the rutabaga with the honey and flipping halfway, 20 to 25 min., until browned and tender.
Smoky Cheddar-Topped Roasted Vegetable Skillet - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic.
Smoky Cheddar-Topped Roasted Vegetable Skillet - Step #3 Make the garlic breadcrumbs
Step 3: Make the garlic breadcrumbs
In a large, oven-safe pan, heat 2 tbsp butter (double for 4 portions) on medium, until foaming. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the panko and cook, 2 to 3 min., until golden brown and toasted. Transfer to a bowl; season with S&P. Wipe out and reserve the pan.
Smoky Cheddar-Topped Roasted Vegetable Skillet - Step #4 Sauté the kale
Step 4: Sauté the kale
In the same pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the kale and sauté, 2 to 3 min., until wilted; season with the remaining spices and S&P.
Smoky Cheddar-Topped Roasted Vegetable Skillet - Step #5 Assemble & broil the skillet dish
Step 5: Assemble & broil the skillet dish
Switch the oven to broil. To the pan of kale, add the potatoes and rutabaga; stir well. Sprinkle with the cheese. Broil, 2 to 3 min., until golden brown and crispy.
Smoky Cheddar-Topped Roasted Vegetable Skillet - Step #6 Plate your dish
Step 6: Plate your dish
Divide the skillet dish between your plates. Top with the sour cream, garlic breadcrumbs and green tops of the scallions. Bon appétit!