Roasted Root Vegetables with Tomatoes and Kale

Simply Recipes
20Ingredients
Calories
75Minutes

Ingredients

  • 4 pounds root vegetables (such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks)
  • 1 head garlic (the cloves separated and peeled)
  • 6 tablespoons olive oil (divided 3 Tbsp and 3 Tbsp)
  • 1 teaspoon kosher salt
  • 1/2 cup chopped onion
  • 1 tablespoon tomato paste
  • 28 ounces whole peeled tomatoes
  • 2 cups leafy greens (packed of chopped, such as kale or chard)
  • 1 teaspoon italian seasoning (or dried oregano)
  • black pepper (to taste)
  • Tabasco Sauce (optional, to taste)
  • 41 carrot
  • 15,789 cider vinaigrette
  • 13,537 salad
  • 36 kale
  • 32 carrot
  • 39,220 tabbouleh
  • 1,671 golden beets (and Brussels Sprouts 29.00 21.00 0.00 0.00 0.00 0.00 8.00 Beet,Vegetables,Golden Beet Gluten-Free,Paleo,Vegan,Vegetarian)
  • 1,567 golden beet (and Pomegranate Salad 23.00 21.00 0.00 0.00 0.00 0.00 2.00 Beet,Vegetables,Golden Beet Vegetarian)
  • 10,823 grated carrot ( Moroccan, and Beet Salad 23.00 21.00 0.00 0.00 0.00 0.00 2.00 Carrot,Beet,Vegetables Vegetarian)
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