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.

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

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Yield: Serves 6 to 8


  • 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)


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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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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29 Comments / Reviews

No ImageRoasted Root Vegetables with Tomatoes and Kale

Did you make it? Rate it!

  • 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.

  • 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!

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