Roasted Vegetables With Kale
At a Glance
- Total
- 1 hr 15 min
- Servings
- 6.00 serving(s)
Categories
- Side Dish
- Roasting
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Roasted Vegetables With Kale brings together 2 large onions, cut into thick wedges, 4 large potatoes, cut into 1 inch cubes, 4 carrots, cut into 1 inch slices in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Oven, large roasting pan, small bowl, large pot
Ingredients
- 2 large onions, cut into thick wedges
- 4 large potatoes, cut into 1 inch cubes
- 4 carrots, cut into 1 inch slices
- 1 small butternut squash, peeled,seeded and cut into 1 inch cubes
- 4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
- 4 cloves garlic, mashed into a paste with
- 1/2 teaspoon salt
- 1/4 cup olive oil
- fresh ground pepper, to taste
- 8 cups kale, washed and roughly chopped
Instructions
Preheat oven to 400ºF.
In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
In a small bowl, mix garlic paste with olive oil and pepper.
Toss vegetables in the olive oil mixture, coating thoroughly.
Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
Cook for about 10 minutes, stirring frequently.
The kale should be wilted, and water evaporated.
Mix the roasted vegetables with the kale and serve hot.
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