Roasted Vegetables With Kale

"From "The Genesis Farm Cookbook" Kale is better than you think!"
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 15mins


  • 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


  • 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.

Questions & Replies

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  1. 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.
  2. 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
  3. Roosie, you have the best recipes. This was incredibly good. I admit to laziness tonight, so I roasted whole elephant garlic and squeezed it onto the vegetables when done. I could make a meal of this. Fifteen stars.
  4. This was pretty good though we all agreed it lacked something. Maybe some sauce like Paula suggested. Yummy roasted vegetables with kale, I just needed a little more zip I think. I too halved it and it made a TON of veggies. I will make again and tinker with it a little bit.
  5. Down home cooking---yum! DH said to give this 7 stars. This was dinner tongiht served with my Alaskan Sourdough Cornbread recipe #97438 and June Neil's Fried Tomatoes recipe 595. It does make generous servings. I cut the recipe in half. I forgot, really forgot, the carrots, and cut down on the mixed vegetables. Instead of mashing the garlic, I added whole peeled cloves. The kale adds a wonderful bright green touch along with valuable nutrients. We topped it off with Emeril's Green Pepper Sauce. Thanks Roosie for a wonderful, healthy, veggie meal.



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