Roasted Vegetables With Kale Recipe

Name: Roasted Vegetables With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0F.
2
In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
3
In a small bowl, mix garlic paste with olive oil and pepper.
4
Toss vegetables in the olive oil mixture, coating thoroughly.
5
Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
6
In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
7
Cook for about 10 minutes, stirring frequently.
8
The kale should be wilted, and water evaporated.
9
Mix the roasted vegetables with the kale and serve hot.

448

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 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted 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 Vegetables With Kale

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