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: Sat, 17 Jan 2026 04:25:47 GMT
Nutrition balance score
Great
Glycemic Index
73
High
Glycemic Load
23
High
Nutrition per serving
Calories235.4 kcal (12%)
Total Fat10.9 g (16%)
Carbs31.3 g (12%)
Sugars4.5 g (5%)
Protein4.5 g (9%)
Sodium348.8 mg (17%)
Fiber4.2 g (15%)
% 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
View on Simply Recipes
↑Support creators by visiting their site 😊
Notes
2 liked
0 disliked
There are no notes yet. Be the first to share your experience!
