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Ready in 30 minutes

Smoky Cheddar-Topped Roasted Vegetable Skillet

with Garlic Breadcrumbs & Sour Cream

Cooking time

30 minutes

Servings

2/4

Calories

800 /serving

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.

We will send you:

  • 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)

Contains: Milk, Wheat

You will need:

Large oven-safe pan
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
23 g
Sodium
780 mg
Total Carb
92 g
Sugars
19 g
Protein
25 g
Fibre
13 g
Preparation
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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.
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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.
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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.
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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.
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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.
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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!