Carrots, Asparagus, Beets, Leeks - Veggie Casserole

Veggie Casserole from Nicole Main 1 pound Brussels sprouts (cut into quarters) 1 bunch of carrots (chopped) 1 bunch of asparagus (chopped) 1 bunch of beets (chopped and greens saved) 1 pound of leeks (chopped) 1 pound of mushrooms-any variety (chopped) 1 can of coconut milk 1 teaspoon Yellow curry ½ teaspoon Cumin 1 tablespoon Italian spice blend ½ teaspoon White pepper 1 cup bread crumbs Optional add in’s- 1 or 2 chicken breasts, cooked, cooled and cubed. A few strips of bacon, cooked, cooled and chopped up (if you LOVE bacon add more!) Fresh Parmesan cheese or feta for the top Instructions

Preheat oven to 400. Place all the chopped veggies in a large bowl. In another bowl add the coconut milk and spices, mix well. Pour the coconut milk mix over the veggies and stir. Pour mixture into a casserole dish and sprinkle the bread crumbs over the top. At this point you can add the Cheese to the top if you like. Cover with foil and bake for 40mintues. Uncover and bake until the top of the bread crumbs become golden brown and the veggies are tender to a fork. Chop up the left over beet greens, sauté them lightly and serve the casserole on top of them! Can also serve with a poached egg! Yum