Roasted Root Vegetables with Tomatoes and Kale

ItalianPaleoVeganCarrot

Warm up your winter with this cheerful ragout of roasted root vegetables with tomato and kale! It takes about as long to make as it does to roast the root vegetables. Hearty and nourishing.

Photography Credit: Elise Bauer

Cold weather chilling your bones? Try this colorful hearty ragout of roasted root vegetables, simmered with tomatoes and kale. It’s almost like a chunky vegetable stew. It’s great for a side dish, or a filling meatless meal in itself.

Chop up root vegetables like parsnips, rutabagas, carrots, and celery root, toss them with olive oil and salt, and roast them in the oven while you start on the tomato sauce.

Make a tomato sauce base with chopped onions and canned tomatoes, and let that simmer low and slow while the root vegetables are roasting.

Best way to cook roasted root vegetables, with kale and tomatoes!

Then, when the root vegetables are nice and browned, toss them in with the tomatoes, add some shredded kale or chard and let it all simmer for a few minutes until the greens are wilted.

The whole dish takes just a few minutes more than it does to roast the vegetables!

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 Roast the root vegetables: 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 Make the tomato base: While the root vegetables are roasting, 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 Combine and simmer the roasted root vegetables, tomatoes, and greens: 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:

Cider Vinaigrette Roasted Root Vegetables

Roasted Beets

Winter Root Vegetable Slaw

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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34 Comments / Reviews

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Did you make it? Rate it!

  • Kathy

    This sounds fabulous and similar to a seitan stew I used to make when my kids were little. I’d forgotten all about that stew! OK so, is there a reason you’re using dried herbs? I don’t care for them and fresh is always available. I’d much prefer to use fresh oregano etc… Thanks for the great recipe!

  • Linda Hay

    Great Dish! Have been making this for years and it never fails to all get eaten up.

    xxxxxyyyyy

  • Elena

    I do not write and I am very sorry,but is very hard for me to translate in english after we taste your beautiful dishes.English ,for me is very new!

    I made almost all of your recepies and I want to thank you for send them to me.

  • Michelle Devon

    This is a beautiful dish! The colors are gorgeous and I can almost smell it just looking at it. I’m going to give it a try this weekend!

  • 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.

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