Roasted Root Vegetables with Tomatoes and Kale
"Spring has arrived! Though it’s still cold in many parts of the country. Enough time perhaps to sneak in one more winter recipe? If you still have root vegetables in your fridge looking for a perfect recipe before the spring weather catches up with the calendar, try this one. It’s a ragout of sorts, roasted root vegetables that are tossed in a chunky tomato sauce with shreds of kale. Great for a side, or a hearty meatless meal in itself...."
INGREDIENTS
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3 to 4 pounds of root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks
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1 head of garlic, the cloves separated and peeled
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6 Tbs olive oil, divided 3 Tbsp and 3 Tbsp
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1 teaspoon Kosher salt
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1/2 cup chopped onion
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1 heaping tablespoon tomato paste
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1 28-ounce can of whole peeled tomatoes
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2 cups (packed) of chopped leafy greens such as kale or chard
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1 teaspoon Italian seasoning or dried oregano
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Black pepper to taste
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Tabasco sauce (optional, to taste)
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