Roasted Root Vegetables with Tomatoes and Kale

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Photography Credit: Elise Bauer

Spring has arrived! Though it’s still cold in many parts of the country. Enough time perhaps to sneak in one more winter recipe? If you still have root vegetables in your fridge looking for a perfect recipe before the spring weather catches up with the calendar, try this one.

It’s a ragout of sorts, roasted root vegetables that are tossed in a chunky tomato sauce with shreds of kale. Great for a side, or a hearty meatless meal in itself.

Roasted Root Vegetables with Tomatoes and Kale Recipe

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  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Yield: Serves 6 to 8

Ingredients

  • 3 to 4 pounds of root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks
  • 1 head of garlic, the cloves separated and peeled
  • 6 Tbs olive oil, divided 3 Tbsp and 3 Tbsp
  • 1 teaspoon Kosher salt
  • 1/2 cup chopped onion
  • 1 heaping tablespoon tomato paste
  • 1 28-ounce can of whole peeled tomatoes
  • 2 cups (packed) of chopped leafy greens such as kale or chard
  • 1 teaspoon Italian seasoning or dried oregano
  • Black pepper to taste
  • Tabasco sauce (optional, to taste)

Method

1 Preheat oven to 450°F. Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt.  Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.

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2 Meanwhile in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer.

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Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.

3 When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste. Season with Tabasco to taste if using.

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Links:

Root Vegetable Ragout with Polenta - from Hank Shaw of Hunter Angler Gardener Cook

Roasted Root Vegetable Bisque -  from Eat, Live Run

Winter Root Vegetable Salad - from Spoon Fork Bacon

Roasted Root Vegetables with Tomato and Kale

Showing 4 of 24 Comments

  • Sarah B

    Made this for dinner last night with potatoes, carrots, beets, and turnips. It BLEW me and my husband’s minds! It gives the taste of an Italian dinner but sooo so much healthier and we weren’t sleepy afterwards like a pasta-heavy meal. THANK YOU for posting this! It’s going to be a staple in our house!

  • Katrina

    Absolutely delicious. Made this for dinner tonight. Love, love, love it. I just happened to buy some rainbow chard on Monday and saw this recipe in my FB feed yesterday. It was destiny. ;) Only thing I did different was I only roasted the veggies at 400 as I thought 450 would have been too much. Served it with some quinoa. Perfect.

  • Linh

    Just made and ate this with quinoa. It was amazing!! I used parsnip, carrots, gold potatoes, and celery root (trying to use up some of my CSA produce before the next pick up). Mmmm. Leftovers for lunch tomorrow!! :)

  • Jeanine

    Where did you get that fab lavender pot?

  • Michaela Harris

    LOVE this recipe for the winter months. Made it twice now – the second time just to freeze to have on hand. It’s so simple & a great way to use winter vegs. Writing it up on my blog (linking back to you!)

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