These roasted vegetables are a great way to offer up an easy side dish with dinner. Toss them with kale fresh from the garden and serve them alongside your favorite main dish or serve them with rice.
Roasted root veggies
I started roasting vegetables several years ago. What a difference in flavor!
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What’s even better is that once you follow a recipe a couple of times, you’ll find yourself fiddling with the recipe based on what you have in your garden or what arrives in your CSA box.
These roasted root vegetables are a great jumping off point. Sweet and savory, this version is tossed with sautéed kale.
Serve these roasted root veggies up as a side dish, or let it stand alone as a hearty vegetarian meal. (Perfect for Meatless Monday!)
Roasted Root Vegetables with Kale
Preheat oven to 425 degrees. Wash and dry the vegetables. Peel and cut the sweet potatoes into bite-sized cubes. Cut the yellow peppers and red onions into pieces. Break the cauliflower into bite-sized pieces. Try to keep all of the vegetables similar sizes so they cook evenly.
Place all of the cut vegetables onto a baking sheet (try this one - no teflon, no aluminum) along with the garlic. Sprinkle with salt and pepper and drizzle with olive oil; toss to coat. Roast for 15-25 minutes or until vegetables start to brown. If some vegetables are cooking faster than others, you can pull those from the baking sheet and set aside.
While the root vegetables are in the oven, heat about a tablespoon of olive oil in a frying pan. Sauté kale over medium heat until wilted. Combine kale and roasted root vegetables in a bowl, sprinkle with salt and pepper, and serve.
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