Roasted Root Vegetable Stew with Tomatoes and Kale Recipe

Simply Recipes
Serves: 6 Save

Ingredients (11)

  • 3 to 4 pounds root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks
  • 1 head garlic, cloves separated and peeled
  • 6 tablespoons extra virgin olive oil, divided 3 tablespoons and 3 tablespoons
  • 1 teaspoon kosher salt
  • 1/2 cup chopped onion
  • 1 heaping tablespoon tomato paste
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups (packed) chopped leafy greens such as kale or chard
  • 1 teaspoon Italian seasoning or dried oregano
  • Black pepper to taste
  • Tabasco sauce, optional, to taste

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Directions

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