Roasted Root Vegetables

  • 17 Mar - 23 Mar, 2018
  • Mag The Weekly
  • Cookery


· 3-4lb. of root vegetables such as parsnips, carrots, potatoes, beets, turnips, and celery root, peeled and cut into chunks

· 1 head of garlic, the cloves separated and peeled

· 6tbsp olive oil, divided into 2

· 1tsp salt

· ½ cup onion, chopped

· 1 heaping tbsp tomato paste

· 1x28oz. can of whole peeled tomatoes

· 2 cups chopped leafy greens

· 1tsp Italian seasoning or dried oregano

· Black pepper to taste

· Tabasco sauce to taste (optional)


Roast the root vegetables: Preheat oven to 225°C. Into a large roasting pan, mix together the vegetables, garlic, three tablespoons of olive oil and sprinkle with salt. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking. While the root vegetables are roasting, in a 4 to 5 quart Dutch oven, heat remaining olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer. Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting. When the root vegetables are ready (they should be brown on the edges and should easily pierce with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, about five minutes. Stir in the root vegetables. Season with salt and pepper to taste and tabasco, if using.