Crunchy Kale Salad

On a sheet pan, add diced sweet potatoes, halved brussels sprouts, and chickpeas. 

Coat them in olive oil and add salt, pepper, garlic, and hot honey. 

Roast until crispy. In a large bowl, add in kale and massage with olive oil for a softer texture. 

Add the roasted sweet potatoes, brussels sprouts, and chickpeas. 

Toss with additional olive oil, balsamic vinegar, and shaved almonds.