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

  • 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 tablespoons extra virgin 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

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.

More from Elise

44 Comments / Reviews

No ImageRoasted Root Vegetables with Tomatoes and Kale

Did you make it? Rate it!

  1. Caroline

    Great option to make and take to lunch. I doubled the onion and just kind of eye balled the amount of roasted veggies. Wound up using about 1 1/2 large cookie sheet pans of roasted veggies.

    xxxxxyyyyy

  2. Kitty Antonik

    I’ve never roasted vegetables. Your instructions:”Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil.” The picture shows the bottom of a roasting pan, but nothing is said whether to put the cover on or roast uncovered. Please clarify. Thanks. Otherwise recipe looks to be very tasty results.

    Show Replies (1)
  3. Eileen Woodside

    Excellent dish! I put all veggies (including onions in the oven for roasting, added garlic, rosemary, thyme, parsley, chili peppers). Added chick peas and black beans to the pot of tomato sauce for a protein hit, and added a bit of veggie broth as needed for juices. Hubby added meatballs separately to his plate for a meat dish. This will definitely be on my radar for winter comfort food…. very easy and delicious…. Thank you.

  4. Kira NealBurk

    Very delicious! Although the amount of oil was definitely too much for my family’s taste (we aren’t much for incredibly oily foods), the flavors were all very delicious. We served it over brown rice with fresh basil and a touch of lemon juice for acidity, but I think some balsamic vinegar would have also been amazing.

    xxxxxyyyyy

  5. Gemma

    Love this recipe, I add the roast veg plus cauliflower and leek to the base and cook for another 20 mins with some paprika.. (for non vegan i add a spoon of sour cream and chive dip to serve.)

    xxxxxyyyyy

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