Roasted Root Vegetables with Tomatoes and Kale

Simply Recipes
Roasted Root Vegetables with Tomatoes and Kale
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75

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 dark leafy greens (packed of chopped, such as kale or chard)
  • 1 teaspoon italian seasoning (or dried oregano)
  • black pepper (to taste)
  • Tabasco Pepper Sauce (optional, to taste)
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