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Roasted Root Vegetables with Tomatoes and Kale

The sweet caramelization of roasted vegetables get a hit of acidity from tomatoes and a touch of bitterness from kale. Baby kale is used in this recipe; if using regular kale, remove the stems or chop the stems very well to incorporate.


4 Servings

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Quick Tips

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Cooking Tip: Roasting vegetables can have a variety of different uses. They can be mixed into greens for a winter take on salad, stirred into scrambled eggs, or even puréed together to turn into a dip.

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Keep it Healthy: Rutabagas, celery root, and potatoes are other root vegetables that can be diced and used in the recipe, as long as the raw vegetables total 7 cups.

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Tip: Roasting a head of garlic mellows out the garlic flavor and is a great trick to add flavor to any dish.


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Nutrition Facts

Calories 245
Total Fat 8.1 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 4.6 g
Cholesterol 0.0 mg
Sodium 289 mg
Total Carbohydrate 39.4 g
Dietary Fiber 9.2 g
Sugars 14.7 g
Protein 6.9 g
Dietary Exchanges
1 1/2 fat, 1 starch, 5 vegetable

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