Roasted Vegetables With Kale
From "The Genesis Farm Cookbook" Kale is better than you think!
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, cut into thick wedges
, cut into 1 inch cubes
, cut into 1 inch slices
small butternut squash, peeled,seeded and cut into 1 inch cubes
cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
, mashed into a paste with
fresh ground pepper
, to taste
, washed and roughly chopped
Preheat oven to 400ºF.
In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
In a small bowl, mix garlic paste with olive oil and pepper.
Toss vegetables in the olive oil mixture, coating thoroughly.
Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
Cook for about 10 minutes, stirring frequently.
The kale should be wilted, and water evaporated.
Mix the roasted vegetables with the kale and serve hot.
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