Roasted Root Vegetables with Tomatoes and Kale

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.

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Roasted Root Vegetables with Tomatoes and Kale Recipe

  • 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

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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. 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.

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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

Root Vegetables with Tomatoes and Kale on Simply Recipes

16 Comments

  1. Patricia M

    This looks perfect! It’s Friday, it’s lent and here in Connecticut it’s 32 degrees! Not very spring-like, with the exception of the bluebirds in the yard. We still have snow on the ground in spots. This recipe looks like just the thing for dinner tonight. I even have most of the ingredients.
    Thanks for another great recipe!

    • Carol B

      We think alike. Its Friday and its Lent and we are gearing up for more snow this weekend. I love kale so this is a perfect recipe for the weather, the Lent season, and mixing up my favorite veggies into a delicious meal!

  2. giantsfan

    Our CSA box this week had all of these ingredients. I’m cooking it tonight!
    thanks for the inspiration!

  3. Linda

    Made this tonight. Substituted marina sauce and added red peppers. It turned out great. Thanks!

  4. Sandy S

    This sounds so good!! And, yes, I too have many of these vegis on hand and they need to be used. What a relief to be ready to go! Great instructions so things will get done properly.

  5. Rebecca

    I love kale and anything roasted, we here in Australia are quickly heading into Autumn so this would be perfect for a crispy night.

  6. Judy

    I made this last night according to the recipe except I added additional onions to the roasting vegetables. I used sweet potatoes, carrots, parsnips, golden beets and the garlic. I used the beet greens for the kale/chard. It was fabulous! We often eat roasted vegetables in combination but the tomatoes and greens added a delicious “sour” taste against the sweet of the roasted vegetables. Thanks Elise for another winner!

  7. Joshua Hampton

    Looks delicious. I love roasted veggies. Can’t wait to try this.

  8. bethel

    This looks fab, tnks Elise for the recipe though its only the carrot and potatoes that I can access in Nigeria, please are there other root veggies I could substitute to get something similar. Tnks

  9. fabian perez

    Marinaded vegetables.Tasty.Looks great.

  10. Whitney

    This was by far the tastiest thing I’ve made from your website (and I make a lot of your recipes!) I never post comments, even though I read them quite frequently. I just had to post for this one because it doesn’t seem to be getting the feedback it deserves.

    This was simple and delicious – I used carrots, sweet potatoes, turnips and parsnips. I didn’t have any Italian seasoning, so I used herbs de provence and it turned out great. The tomato/onion sauce was the perfect compliment to the vegetables.

    Thank you, Elise, for always coming up with new ways to eat healthy and delicious foods!

  11. Sade

    Looking forward to making this tonight, but will the garlic not burn at such a a high temperature for such a long roasting time?

  12. Elian

    This was absolutely delicious!! I used carrots, parsnips, sweet potato and kale.
    Instead of tabasco, I used aleppo pepper and Youk’s Hot Sauce. We had it warm the first day and cold for lunch; it was equally delicious cold! Yum!!
    I’m so making this again SOON!!!!!

  13. EPeevie

    Simple, delicious. I used diced tomatoes instead of whole, because that’s what I had available. Also added some broccoli and cauliflower florets that needed to be used up–threw them right in to roast with the root veggies. Everyone loved it. Thanks for another great recipe.

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