Roasted Vegetables With Kale

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

From "The Genesis Farm Cookbook" Kale is better than you think!

Ingredients Nutrition

  • 2 large onions, cut into thick wedges
  • 4 large potatoes, cut into 1 inch cubes
  • 4 carrots, cut into 1 inch slices
  • 1 small butternut squash, peeled,seeded and cut into 1 inch cubes
  • 4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
  • 4 cloves garlic, mashed into a paste with
  • 12 teaspoon salt
  • 14 cup olive oil
  • fresh ground pepper, to taste
  • 8 cups kale, washed and roughly chopped


  1. Preheat oven to 400ºF.
  2. In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
  3. In a small bowl, mix garlic paste with olive oil and pepper.
  4. Toss vegetables in the olive oil mixture, coating thoroughly.
  5. Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
  6. In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
  7. Cook for about 10 minutes, stirring frequently.
  8. The kale should be wilted, and water evaporated.
  9. Mix the roasted vegetables with the kale and serve hot.
Most Helpful

I rated this recipe last night and this morning used the leftovers to make a simple hash. I fried some pork sausage, drained it and then added the veggies and kale (chopped pretty small). I served it with scrambled eggs and cheddar cheese on top and it was totally delicious, a huge hit at my house.

Sunday Cook January 01, 2007

This was a nice change from just plain roasted veggies. I cut the veggies a little bigger, but the cooking time was right on. When I reheated the leftovers I put a little grated Parmesan cheese on top and that was good, too. Thanks, Carole in Orlando

carole in orlando June 24, 2006