1. Preheat your oven to 400°F with your pan inside. You want it nice and hot so that it will instantly begin to brown your veggies! Hooray!
2. Quarter your Brussels sprouts. Slice the leeks in half lengthwise and rinse thoroughly under cold running water. Dry them…I shake them dry; you do you. Slice each half leek into ½ inch slices so that they look like half-moons. Try to keep the moons in tact so they cook at the same rate as the sprouts.
3. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Scoop up a bit and look at them. Do they look slightly glistening with some visible salt and pepper? Good. You’re perfect. If not, add a bit more. There should not be so much oil that there is residual in the bottom of the bowl.
4. Pour sprouts and leeks onto your blazin’ hot pan, spread out into an even layer, and place back in the oven. Bake 30-40 minutes, stirring after 15. They are done when there are some nice brown pieces, some crispy pieces, and you can pierce the sprouts easily with a fork. Baking time will depend on the size of your sprouts.
5. Immediately after you remove your sprouts from the oven, drizzle the entire pan with some honey – not a ton, just enough to add a little sweetness. Gently stir to coat.
6. Combine rice, roasted vegetables, and kale in a large bowl; toss with dressing to taste. Sprinkle with feta and serve.

For the Dressing:

1. Combine all ingredients in a container that closes securely. Shake vigorously (i.e. as hard as you can.) until emulsified. There is no emulsifier in this dressing and there is not a lot of oil, so it will begin to separate fairly quickly. Don’t worry; just shake it again before adding to the salad.
2. Make sure you taste it – then adjust your salt, pepper and honey.