Roasted Persimmons with Brussels and Kale

Roasted Persimmons with Brussels and Kale

Ingredients

2 tablespoons oil

4 firm fuyu persimmons

2 cups shredded Brussels sprouts cone #4

2 cups shredded lacinato kale

Juice and zest from 1 lemon

Salt and pepper to taste

Instructions

Preheat oven to 350 F.

Slice persimmons into wedges. I like to cut each persimmon into 12 pieces. Toss persimmons kale and Brussels  with 1 T. of oil and a pinch of salt. Place in EOS and Roast for about 10 minutes, flipping them over halfway through so that both sides of the persimmons and Brussels  get browned.  Add lemon juice pepper and salt.