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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (697g) Recipe makes 6 servings |
||
| Calories 475 | ||
| Calories from Fat 93 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.4g | 16% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 445mg | 18% | |
| Potassium 2494mg | 71% | |
| Total Carbohydrate 89.3g | 29% | |
| Dietary Fiber 15.4g | 61% | |
| Sugars 11.9g | ||
| Protein 13.2g | 26% | |
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Ingredients
- 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
- 1/2 teaspoon salt
- 1/4 cup olive oil
- fresh ground pepper, to taste
- 8 cups kale, washed and roughly chopped
Directions
1
Preheat oven to 400ºF.2
In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.3
In a small bowl, mix garlic paste with olive oil and pepper.4
Toss vegetables in the olive oil mixture, coating thoroughly.5
Cook for about 45 minutes, mixing occasionally, until vegetables are tender.6
In a large pot, cook kale over medium heat with just enough water to prevent it from burning.7
Cook for about 10 minutes, stirring frequently.8
The kale should be wilted, and water evaporated.9
Mix the roasted vegetables with the kale and serve hot.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Greens
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Sunday Cook
On Jan 1, 2007
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.
From: PaulaG
On Sep 13, 2004
Down home cooking---yum! DH said to give this 7 stars. This was dinner tongiht served with my Alaskan Sourdough Cornbread Alaskan Sourdough Cornbread 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.
From: ladypit
On Oct 4, 2004
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.
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