• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim Brussels sprouts; halve or quarter lengthwise depending on size. Peel and dice sweet potato into ½-inch pieces. Halve and core apple; thinly slice one half (whole apple for 4 servings). Peel and mince or grate garlic. Halve ciabatta lengthwise. Remove and discard any large stems from kale.

• In a large bowl, toss Brussels sprouts and sweet potato with a large drizzle of oil, Fry Seasoning, salt, and pepper. Spread out across a baking sheet. • Roast on top rack until veggies are browned and tender, 20-25 minutes. • Let cool at least 5 minutes.

• Once veggies are almost done, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in garlic to taste, then brush onto cut sides of ciabatta. Season with salt and pepper. • Place ciabatta cut sides up on one side of a second baking sheet.

• Lightly oil opposite side of sheet with ciabatta; sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on sheet. • Bake on middle rack until ciabatta is toasted and frico is golden brown and crisp, 6-8 minutes. TIP: Check often to make sure the cheese doesn’t burn. • Let frico cool on sheet until hardened, then carefully transfer to a paper-towel-lined plate.

• While ciabatta toasts, place kale in bowl used for veggies; season lightly with salt and a drizzle of oil. Massage kale until leaves soften, 30-60 seconds. • Add sliced apple, cranberries, and ¾ of the roasted veggies to bowl with kale. Season with salt and pepper. Add Honey Dijon Dressing to taste and toss to combine.

• Halve garlic bread on a diagonal. Break up frico into bite-size pieces. • Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies and frico. Serve with garlic bread on the side.