Roasted Root Vegetables With Tomatoes And Kale

47 faves
More from this source
Simply Recipes
Nutrition per serving    (USDA % daily values)
Uploaded by: Simply Recipes


Add a comment

Ingredients for 6 servings

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)

You might also like

Roasted Parmesan Parsnips
Sprouted Kitchen
Roasted Red Pepper Tortilla Soup
Cookie and Kate
Perfect Prime Rib Roast With Red Wine Jus Recipe
Steamy Kitchen
Crispy Fried Polenta W/ Baby Kale & Slow Roaste...
Veggie Num Num
Roasted Root Vegetables With Romesco Sauce Recipe
Food Republic
Roasted Summer Vegetable Tian
Pamela Salzman
Pan-Fried Herby Potatoes With Sweet Oven-Roaste...
What Katie Ate
Roast Garlic Shepherd’s Pie
Donal Skehan
Roast Summer Vegetables & Chickpeas
BBC Good Food
Roasted Tomato And Eggplant Soup
Martha Stewart