Smoky Cheddar-Topped Roasted Vegetable Skillet

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide the skillet dish between your plates. Top with the sour cream, garlic breadcrumbs and green tops of the scallions. Bon appétit!