By: Co+op

Recipe Information

Total Time: 50 minutes; 40 minutes active

Servings: 6

There’s something so comforting about root vegetables roasted until they are soft and sweet. In this dish, parsnips, carrots and sweet potatoes transform to melty tenderness while you make a tangy tomato sauce on the stovetop. The sauce and roots come together to make a hearty, well-balanced dish.

Ingredients

• 3 pounds root vegetables (e.g., a mix of parsnips, carrots and sweet potatoes)
• 1 head garlic, peeled, cloves left whole
• 1/4 cup extra virgin olive oil, divided
• 3/4 teaspoon salt, divided
• 1 medium onion, diced
• 1/2 cup red wine
• 1 14-ounce can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 bunch kale, chopped

Preparation

1. Preheat the oven to 400 F.
2. Peel and cut all the roots into 1-inch chunks and toss in a large roasting pan as you go. Add in the garlic cloves. Drizzle with 2 tablespoons of olive oil, ½ teaspoon salt, toss and cover with foil. Roast for 30 minutes, then uncover, stir and roast for another 10 minutes. When the root vegetables are tender, remove from the oven and let cool.
3. While the root vegetables are in the oven, make the tomato sauce.
4. In a large pot, warm the remaining 2 tablespoons of olive oil over medium-high heat, and add the onions. Stir until they start to sizzle, then reduce the heat to medium-low. Stir occasionally until the onions are softened and golden, about 10 minutes. Add the wine, tomato sauce and tomato paste, the remaining salt and thyme and raise the heat to medium-high to bring to a boil, then reduce to medium-low to simmer until thickened.
5. When the root vegetables are done, stir the kale into the tomato sauce and simmer until softened, 5-10 minutes. Stir in the root vegetables and simmer to heat through.

Serving Suggestion

Serve with a simple protein such as roasted chicken, baked fish or cannellini beans and let the roasted vegetables and tomato sauce be the star of the meal.

Nutritional Information

340 calories, 10 g. fat, 0 mg. cholesterol, 810 mg. sodium, 58 g. carbohydrate, 12 g. fiber, 6 g. protein

Source: https://www.grocery.coop/recipes/roasted-root-vegetables-tomatoes-and-kale