Roasted Root Vegetables with Kale
Roasted Root Vegetables with Kale

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted root vegetables with kale. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Roasted Root Vegetables with Kale is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Roasted Root Vegetables with Kale is something which I have loved my whole life. They’re nice and they look wonderful.

Then, when the root vegetables are nice and browned, toss them in with the tomatoes, add some shredded kale or chard and let it all simmer for a few minutes until the greens are wilted. Roasted root vegetables - potatoes, beets, and turnips - are mixed with sauteed kale and garlic to make this hearty, colorful vegan dish. The sweet caramelization of roasted vegetables get a hit of acidity from tomatoes and a touch of bitterness from kale.

To get started with this particular recipe, we must first prepare a few components. You can have roasted root vegetables with kale using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Root Vegetables with Kale:
  1. Take 1 kg root vegetable casserole pack
  2. Prepare 100 g kale, chopped
  3. Make ready 400 g tinned red kidney beans
  4. Get 3 tbsp fresh parsley
  5. Prepare 500 mls vegetable stock
  6. Prepare Extra virgin olive oil and black pepper

This easy method has become my go-to for preparing cooked veggies. While the root vegetables are in the oven, heat about a tablespoon of olive oil in a frying pan. Sauté kale over medium heat until wilted. Mix the roasted vegetables with the kale and serve hot.

Instructions to make Roasted Root Vegetables with Kale:
  1. Pre-heat the oven to 190°C.
  2. Add the casserole pack straight into your casserole dish.
  3. Add in the kale, beans and parsley and stir.
  4. Pour on the vegetable stock, then put the lid on the casserole dish and bake for 2 hours.
  5. Remove the lid and stir gently. Then serve drizzled with a little olive oil and black pepper.

Roasted root vegetables - potatoes, beetroot, carrots and turnips - are mixed with sauteed kale and garlic to make this hearty, colourful vegan dish. A hearty roasted root vegetable kale salad with a creamy turmeric dressing. While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it's earthy, fragrant rosemary, which is a natural pairing with root vegetables. These Roasted Root Vegetables are gourmet enough for special occasions but so easy and DELICIOUS you will be making them weekly.

So that’s going to wrap it up with this exceptional food roasted root vegetables with kale recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!