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.
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!
More Roasted Vegetable Recipes You'll Love
- Cider Vinaigrette Roasted Root Vegetables
- Roasted Parsnips
- Oven Roasted Vegetables
- Roasted Baby Carrots
- Roasted Beets With Balsamic Glaze
Roasted Root Vegetables With Tomatoes and Kale
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
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
Roast the root vegetables:
Preheat oven to 450°F. Into a large roasting pan, mix together the vegetables, garlic, and 3 tablespoons olive oil. Sprinkle with salt. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.
Make the tomato base:
While the root vegetables are roasting, in a 4 to 5 quart Dutch oven, heat 3 tablespoons 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.
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.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 11g||40%|
|Total Sugars 15g|
|Vitamin C 58mg||290%|
|*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.|