Roasted Root Vegetables with Kale and Rosemary

    1 hour 15 minutes

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

    3 people made this

    Serves: 8 

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

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C. Spray a 22cm x 32cm baking dish with cooking spray.
    2. Spread beetroot, white potatoes, turnips, carrots, sweet potato and red potatoes in a single layer in the baking tray. Drizzle 2 tablespoons olive oil on top. Squeeze lemon juice over vegetables and season with rosemary, thyme, coriander, cayenne, salt and pepper.
    3. Bake in the preheated oven until root vegetables are just tender, about 45 minutes.
    4. Heat remaining 2 tablespoons olive oil in a frying pan over high heat 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.

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