This recipe is really customizable because you can use any root vegetables! I used golden beets, sweet potatoes, red potatoes, purples sweet potatoes, carrots, yucca root, and turnips. You could also use parsnips, celery root, etc. It’s also a good way to get a big serving of greens. The kale wilts so much that you don’t even realize how much you’ve had!
- 3-4 pounds of any root vegetables, peeled and cut into chunks
- 2 shallots
- 1 head garlic
- 1 medium yellow cooking onion
- 1 (28 oz.) can whole peeled tomatoes
- 4-5 cup kale, (rinsed, de-stemmed, and roughly chopped)
- 2 Tbsp. tomato paste
- 2 tsp. Italian seasoning
- salt and pepper to taste
- Prep all the root vegetables: Wash, peel (optional), and cut into small chunks.They should all be roughly the same size.
- Mince the garlic and dice the onions and shallots.
- Toss the root vegetables in the olive oil and place on a large roasting pan.
- Roast at 450 F for 45 minutes. Halfway through, turn the pan and stir the veggies so they don’t stick to the pan.
- While the veggies are roasting, sauté the garlic, onions, and shallots in 1-2 Tbsp. olive oil over medium heat for about 5-7 minutes in a large, heavy bottomed sauté pan.
- Next add in the whole peeled tomatoes. Use your hands to break them up or use a wooden spoon. Next, add the tomato paste and stir well.
- Add the kale into the tomato, onion, shallot, garlic mixture. Cook over medium heat for about 5 minutes, or until the kale wilts.
- When the root vegetables are done roasting (brown on the edges), add them into the pan as well. Gently toss them with the sauce. Add 2 teaspoons of Italian season and salt and pepper to taste. Gently stir together so all flavors combine.
- Serve with crusty Italian bread and enjoy!
Slightly modified from: Simply Recipes