Roasted Root Vegetables With Tomatoes and Kale

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.

Roasted Root Vegetables with Tomato and Kale
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!
Elise Bauer

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

Prep Time 20 mins
Cook Time 55 mins
Total Time 75 mins
Servings 6 to 8 servings

Ingredients

  • 3 to 4 pounds root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks

  • 1 head garlic, cloves separated and peeled

  • 6 tablespoons extra virgin olive oil, divided 3 tablespoons and 3 tablespoons

  • 1 teaspoon kosher salt

  • 1/2 cup chopped onion

  • 1 heaping tablespoon tomato paste

  • 1 28-ounce can whole peeled tomatoes

  • 2 cups (packed) 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.

    roasted-root-vegetables-tom-kale-method-2
    Elise Bauer
  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.

    roasted-root-vegetables-tom-kale-method-3
    Elise Bauer
    roasted-root-vegetables-tom-kale-method-4
    Elise Bauer

    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.

    roasted-root-vegetables-tom-kale-method-5
    Elise Bauer
    roasted-root-vegetables-tom-kale-method-6
    Elise Bauer

Links:

Cider Vinaigrette Roasted Root Vegetables

Roasted Beets

Winter Root Vegetable Slaw

Nutrition Facts (per serving)
291 Calories
11g Fat
47g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 291
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 47g 17%
Dietary Fiber 11g 40%
Total Sugars 15g
Protein 5g
Vitamin C 58mg 290%
Calcium 154mg 12%
Iron 2mg 14%
Potassium 1162mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.