Roasted Root Vegetables with Kale

Roasted root vegetables - potatoes, beets, and turnips - are mixed with sauteed kale and garlic to make this hearty, colorful vegan dish.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 203 Calories

Ingredients

• 1 teaspoon dried thyme
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 sweet potato, peeled and cubed
• 2 tablespoons dried rosemary
• 1 pinch cayenne pepper
• ½ lemon
• ¼ cup olive oil, divided
• 1 pinch ground coriander
• sea salt to taste
• cooking spray
• 1 bunch kale, stemmed and chopped
• 2 large carrots, peeled and chopped
• 2 turnips, peeled and cubed
• 8 small beets, peeled and chopped
• 3 small white potatoes, scrubbed and cubed
• 2 red potatoes, scrubbed and cubed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch rimmed baking sheet with cooking spray.

Step 2

Spread beets, white potatoes, turnips, carrots, sweet potato, and red potatoes in a single layer on the baking sheet. Drizzle 2 tablespoons olive oil on top. Squeeze lemon juice over vegetables and season with rosemary, thyme, coriander, cayenne, salt, and pepper.

Step 3

Bake in the preheated oven until root vegetables are just tender, about 45 minutes.

Step 4

Heat remaining 2 tablespoons olive oil in a skillet when root vegetables are nearly done. Cook and stir garlic over medium heat until fragrant, about 1 minute. Add kale; cook and stir until bright green, about 5 minutes. Season with sea salt and mix into the root vegetables.