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Roasted Root Vegetables with Tomatoes and Kale
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Ingredients:
| 3 lb root vegetables (parsnips, rutabagas, carrots, potatoes, beets, turnips, and celery), peeled and cut into chunks |
| 1 head garlic, separated and peeled |
| 6 tbsp extra virgin olive oil, divided |
| 1 tsp kosher salt |
| 1/2 cup onion, chopped |
| 1 tbsp tomatoe paste |
| 1 28 oz can whole peeled tomatoes |
| 2 cups leafy greens (kale or chard), chopped |
| 1 tsp italian seasoning or dried oregano |
| black pepper |
| tabasco sauce, optional |
Directions:
- Preheat oven to 450
- Into a large roasting pan, mix together the vegetables, garlic, and 3 tablespoons olive oil. Springle with salt. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.
- While the root vegetables are roasting, in a 4 to 5 quart Dutch oven, heat 3 tablespoons of olive oil over medium heat. When the oil is hot, add the onions and saute untile the edges of the onions just begin to brown. Stir in the tomato paste and cook a minute longer.
- Using your hands, tear the canned tomatoes into large pieces and you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.
- When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork.), remove from the oven. Add chopped leavfy greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste.
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