|2 servings||calories per servings 210|
If you ever find yourself in concourse E of the world's busiest airport, you should run, not walk (okay actually maybe you shouldn't run in an airport but you get the picture!) to our friend Chef Duane Nutter's restaurant, One Flew South. We love this recipe Duane wrote for us because it highlights the simple deliciousness of great produce by incorporating ingredients that pair perfectly. The sweetness of roasted sweet potatoes is balanced by the tartness of balsamic vinegar and sweet-tart cranberries and the slightly bitter flavors of kale.