Roasted Root Vegetables With Kale Recipe

Name: Roasted Root Vegetables With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 8 small beets, peeled and chopped; 3 small white potatoes, scrubbed and cubed; 2 turnips, peeled and cubed; 2 large carrots, peeled and chopped; 1 sweet potato, peeled and cubed; 2 red potatoes, scrubbed and cubed; 1/4 cup olive oil, divided; 1/2 lemon; 2 tablespoons dried rosemary; 1 teaspoon dried thyme; 1 pinch ground coriander; 1 pinch cayenne pepper; salt and ground black pepper to taste; 4 cloves garlic, minced; 1 bunch kale, stemmed and chopped; sea salt to taste

Servings: persons

cooking spray
8 small beets, peeled and chopped
3 small white potatoes, scrubbed and cubed
2 turnips, peeled and cubed
2 large carrots, peeled and chopped
1 sweet potato, peeled and cubed
2 red potatoes, scrubbed and cubed
1/4 cup olive oil, divided
1/2 lemon
2 tablespoons dried rosemary
1 teaspoon dried thyme
1 pinch ground coriander
1 pinch cayenne pepper
salt and ground black pepper to taste
4 cloves garlic, minced
1 bunch kale, stemmed and chopped
sea salt to taste

1
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch rimmed baking sheet with cooking spray.
2
Spread beets, white potatoes, turnips, carrots, sweet potato, and red potatoes in a single layer on the baking sheet. Drizzle 2 tablespoons olive oil on top. Squeeze lemon juice over vegetables and season with rosemary, thyme, coriander, cayenne, salt, and pepper.
3
Bake in the preheated oven until root vegetables are just tender, about 45 minutes.
4
Heat remaining 2 tablespoons olive oil in a skillet when root vegetables are nearly done. Cook and stir garlic over medium heat until fragrant, about 1 minute. Add kale; cook and stir until bright green, about 5 minutes. Season with sea salt and mix into the root vegetables.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: cooking spray, 8 small beets, peeled and chopped, 3 small white potatoes, scrubbed and cubed, 2 turnips, peeled and cubed, and more.

Yes, Roasted Root Vegetables With Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables With Kale

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