Roasted Root Vegetables with Tomatoes and Kale

A ragout of roasted root vegetables—parsnips, carrots, beets, rutabagas—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.

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.

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 28 Comments

  • Ro Mari

    Made this stew last year just omitted the Italian seasoning only because I am sensitive to many spices. Just added chk broth and extra garlic and it was still delicious.

  • Chelsea

    Yum!! This is slightly premature as the whole dish isn’t completed yet but I cannot wait! Taking this to a family Thanksgiving dinner tonight (I always bring a vegan dish), I made the tomato portion earlier today, then transferred it to my slow cooker where it has been simmering for the past 3 hours (veggies are about to go in the oven) and I’m almost out of clean spoons as I keep ‘testing’ it. Going to make this again (sans veggies) for pasta!
    I am so excited to take this to the family, almost hopping it is a flop so I can keep the pot to myself!

  • Deb

    This recipe is amazing! I used diced tomatoes and water instead of crushed tomatoes because I didn’t have any on hand and it still turned out very well. I used parsnips, carrots, and sweet potatoes. I wasn’t sure how the sweet potatoes would taste with tomatoes, but it was all so tasty! I will definitely make it again

  • Alice

    Made this today for my family – they loved it! My kids had 2 bowls each! Only change I made was to add about 1 1/2 cups low sodium chicken broth and I didn’t have parsnips. This will be a regular in our house – thank you!

  • 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!

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Roasted Root Vegetables with Tomato and KaleRoasted Root Vegetables with Tomatoes and Kale