By Simply Recipes
Roasted Root Vegetables With Tomatoes and Kale
Instructions
Prep:20minCook:55min
Warm up your winter with this hearty, cheerful ragout of roasted vegetables in a tomato-based sauce.
Updated at: Thu, 11 Sep 2025 03:56:37 GMT
Nutrition balance score
Great
Glycemic Index
71
High
Glycemic Load
26
High
Nutrition per serving
Calories254.1 kcal (13%)
Total Fat10.7 g (15%)
Carbs36.9 g (14%)
Sugars6.4 g (7%)
Protein3.2 g (6%)
Sodium372.4 mg (19%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3 poundsroot vegetables
such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks
1 headgarlic
the cloves separated and peeled
6 tablespoonsextra virgin olive oil
divided 3 Tbsp and 3 Tbsp
1 teaspoonkosher salt
½ cupchopped onion
1 heaping tablespoontomato paste
1 x 28 ouncecan of whole peeled tomatoes
2 cupsleafy greens
packed, chopped, such as kale or chard
1 teaspoonItalian seasoning
or dried oregano
black pepper
to taste
Tabasco sauce
optional, to taste
Instructions
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