Roasted Root Vegetables with Tomatoes and Kale

temp-post-imageRoasted Root Vegetable with Tomatoes and Kale

Roasted Root Vegetables with Tomatoes and Kale

Recipe and Photo Courtesy The American Heart Association


  • 2 cups peeled and finely chopped carrots
  • 2 cups peeled and finely chopped parsnips
  • 2 cups chopped turnips
  • 2 tbsp olive oil
  • 1 head of garlic
  • 10 ounces baby kale
  • 1 28 ounce can tomatoes
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper


  1. Preheat the oven to 450 degree’s F.

  2. Line a baking sheet with aluminum foil and drizzle with olive oil. Add the prepared vegetables to the baking sheet and drizzle with about 1 tbsp of oil. Toss to coat.

  3. To prepare the garlic, shop the top off of the head of garlic exposes the garlic inside. Drizzle with oil and lightly wrap in aluminum foil and place in the corner of the baking sheet.

  4. Place the vegetables in the oven and roast for about 30 minutes or until they are all fork tender.

  5. When the vegetables are fully cooked remove from the oven and set aside.

  6. Heat a large pot on the stove and add about 1 tbsp of olive oil to the pot. When heated add about half of the baby kale and let it wilt. Add the remaining kale and stir together until it has wilted too. If your pot is large enough, simply add all of the kale at once.

  7. Stir in the tomatoes, water, salt and pepper. Bring to simmer and let the diced tomatoes warm through. Add the roasted vegetable to the pot and gently stir to combine.

  8. To add the garlic, remove the head of garlic from the foil and squeeze the sides of the head to remove the individual cloves.

  9. Gently stir everything together until combined. Bring mixture back to a simmer, remove from heat, serve and enjoy!


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