Roasted Root Vegetables with Tomatoes and Kale

A ragout of roasted root vegetables—parsnips, carrots, beets, rutabagas—with tomatoes and kale

  • 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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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?

    • Elise

      Hi Jeanine, it’s a Le Creuset, “cassis” color Dutch oven.

  • 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!)

  • AJ

    Can this recipe be done in a crockpot?

    • Elise

      Hi AJ, the roasting of the vegetables (what takes the most time after prepping) cannot be done in a crockpot. It must be done in the oven. The stove-top cooking portion doesn’t really take much time, so it doesn’t make sense to use a crockpot for this. That said, if you want to try making the whole thing in a crockpot (without roasting the vegetables first), who know? Maybe it will work out fine, albeit without the roasted flavor. If you try it, please let us know how it works out for you.

  • Tanya

    I’ve already made this twice now, it’s so easy to improvise!

  • Joan

    I loved this. I don’t have words to explain how delicious and amazing this dish is. This is better than chocolate!!! I’m so thrilled I came across this recipe. I will definitely be making it often. Thank you, Elise. What a beautiful recipe you put together for us.

  • Jaime

    This stuff is seriously amazing! My new go-to cold night recipe.

  • Amy

    Made this for dinner tonight. It is delicious, hearty, and filing. I added some ground beef, so I guess it was kind of more like a stew. Yummy!

  • Erika

    I made this as my meal prep for the work week. I used parsnips, sweet potatoes, carrots, rutabagas, and red potatoes. I added some vegetable broth for a more soup like consistency. Delicious!

  • Sarah

    I made this tonight for dinner and it was marvelous! I used rutabaga (which I’d never had before), parsnips, sweet potato and carrot plus the kale. It is going to be in my rotation now. Super super good! Thank yoU!

  • 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.

  • 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!!!!!

  • 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?

  • 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!

    • Elise

      Thanks Whitney, I’m so glad you made it, liked it, and reported back!

  • fabian perez

    Marinaded vegetables.Tasty.Looks great.

  • 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

  • Joshua Hampton

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

  • 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!

  • 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.

  • Linda

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

  • giantsfan

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

  • 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!