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.

  • 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 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)


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.

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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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  • 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.)


  • Tressa

    I love making this! Packed full of all good things.


  • Trish

    Excellent! First time I put veggies back in oven to cook more and overcooked the garlic. Despite that, still good. This time I was more careful and was excellent. This is a great recipe to share with company! Will definitely make again!


  • Melissa

    Hi, I don’t want to put too much garlic in this recipe and feel heads of garlic can vary a lot. About how many cloves would you say should be in this dish?


  • 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!

    • Elise Bauer

      Hi Kathy, sure, you can use fresh herbs if you want! Many people don’t have as easy access to fresh herbs, and dried herbs work fine in a stew like this.

  • Linda Hay

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


  • 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.

  • 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!

  • Sarah B

    Made this for dinner last night with potatoes, carrots, beets, and turnips. It BLEW me and my husband’s minds! It gives the taste of an Italian dinner but sooo so much healthier and we weren’t sleepy afterwards like a pasta-heavy meal. THANK YOU for posting this! It’s going to be a staple in our house!


  • Katrina

    Absolutely delicious. Made this for dinner tonight. Love, love, love it. I just happened to buy some rainbow chard on Monday and saw this recipe in my FB feed yesterday. It was destiny. ;) Only thing I did different was I only roasted the veggies at 400 as I thought 450 would have been too much. Served it with some quinoa. Perfect.

  • Linh

    Just made and ate this with quinoa. It was amazing!! I used parsnip, carrots, gold potatoes, and celery root (trying to use up some of my CSA produce before the next pick up). Mmmm. Leftovers for lunch tomorrow!! :)

  • Jeanine

    Where did you get that fab lavender pot?

    • Elise Bauer

      Hi Jeanine, it’s a Le Creuset, “cassis” color Dutch oven.

  • Michaela Harris

    LOVE this recipe for the winter months. Made it twice now – the second time just to freeze to have on hand. It’s so simple & a great way to use winter vegs. Writing it up on my blog (linking back to you!)

  • AJ

    Can this recipe be done in a crockpot?

    • Elise Bauer

      Hi AJ, the roasting of the vegetables (what takes the most time after prepping) cannot be done in a crockpot. It must be done in the oven. The stove-top cooking portion doesn’t really take much time, so it doesn’t make sense to use a crockpot for this. That said, if you want to try making the whole thing in a crockpot (without roasting the vegetables first), who know? Maybe it will work out fine, albeit without the roasted flavor. If you try it, please let us know how it works out for you.

  • Tanya

    I’ve already made this twice now, it’s so easy to improvise!

  • Joan

    I loved this. I don’t have words to explain how delicious and amazing this dish is. This is better than chocolate!!! I’m so thrilled I came across this recipe. I will definitely be making it often. Thank you, Elise. What a beautiful recipe you put together for us.


  • Jaime

    This stuff is seriously amazing! My new go-to cold night recipe.

  • Amy

    Made this for dinner tonight. It is delicious, hearty, and filing. I added some ground beef, so I guess it was kind of more like a stew. Yummy!

  • Erika

    I made this as my meal prep for the work week. I used parsnips, sweet potatoes, carrots, rutabagas, and red potatoes. I added some vegetable broth for a more soup like consistency. Delicious!

  • Sarah

    I made this tonight for dinner and it was marvelous! I used rutabaga (which I’d never had before), parsnips, sweet potato and carrot plus the kale. It is going to be in my rotation now. Super super good! Thank yoU!

  • EPeevie

    Simple, delicious. I used diced tomatoes instead of whole, because that’s what I had available. Also added some broccoli and cauliflower florets that needed to be used up–threw them right in to roast with the root veggies. Everyone loved it. Thanks for another great recipe.

  • Elian

    This was absolutely delicious!! I used carrots, parsnips, sweet potato and kale.
    Instead of tabasco, I used aleppo pepper and Youk’s Hot Sauce. We had it warm the first day and cold for lunch; it was equally delicious cold! Yum!!
    I’m so making this again SOON!!!!!


  • Sade

    Looking forward to making this tonight, but will the garlic not burn at such a a high temperature for such a long roasting time?

  • Whitney

    This was by far the tastiest thing I’ve made from your website (and I make a lot of your recipes!) I never post comments, even though I read them quite frequently. I just had to post for this one because it doesn’t seem to be getting the feedback it deserves.

    This was simple and delicious – I used carrots, sweet potatoes, turnips and parsnips. I didn’t have any Italian seasoning, so I used herbs de provence and it turned out great. The tomato/onion sauce was the perfect compliment to the vegetables.

    Thank you, Elise, for always coming up with new ways to eat healthy and delicious foods!

    • Elise Bauer

      Thanks Whitney, I’m so glad you made it, liked it, and reported back!

  • bethel

    This looks fab, tnks Elise for the recipe though its only the carrot and potatoes that I can access in Nigeria, please are there other root veggies I could substitute to get something similar. Tnks

  • Judy

    I made this last night according to the recipe except I added additional onions to the roasting vegetables. I used sweet potatoes, carrots, parsnips, golden beets and the garlic. I used the beet greens for the kale/chard. It was fabulous! We often eat roasted vegetables in combination but the tomatoes and greens added a delicious “sour” taste against the sweet of the roasted vegetables. Thanks Elise for another winner!

  • Linda

    Made this tonight. Substituted marina sauce and added red peppers. It turned out great. Thanks!