Roasted Roots & Leaves
Roasted root vegetables and kale – sounds yummy, right? A jumble of roasted vegetables is an easy and delicious side dish for any meal. While the root veggies become tender and sweet, the crispy kale adds another texture element to the dish.
Roasted Roots and Leaves Author: Chef Garrett Berdan, RDN Nutrition Information - Serves: 8 servings
- Calories: 64g
- Fat: 4g
- Saturated fat: 1g
- Carbohydrates: 8g
- Sugar: 3g
- Sodium: 111mg
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0
Prep time: Cook time: Total time: Ingredients - 2 bunches red radishes, about 2 cups
- 1 small yellow onion
- 2 large carrots cut on a bias into 2-inch pieces, about 2 cups
- ½ bunch kale, ribs removed, cut into 2-inch pieces, about 2 packed cups
- 2 cups purple cabbage, cut into 2-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, smashed
- 1 teaspoons fresh rosemary, minced
- ½ teaspoon red chili flakes
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 2 teaspoons balsamic vinegar
Instructions - Preheat the oven to 375°F.
- Trim the stems off of the radishes and wash thoroughly. Leave the small radishes whole and cut the large ones in half. Place in a large mixing bowl. Cut the stem end off of the onion and just barely trim the roots off of the onion, leaving the base of the root attached to the onion layers. Cut the onion in half through the root end, peel off dry layers and cut each half in half again making sure to cut through the center of the root end. The base of the root will hold the layers together. Now cut each quarter in half or into thirds. Add the onion wedges to the carrots and radishes.
- Add the carrots, kale, purple cabbage, olive oil, garlic, rosemary, red chili flakes, kosher salt and ground black pepper. Mix well to coat all of the vegetables with oil and seasonings.
- Divide vegetables evenly between two rimmed baking pans. Roast in the pre-heated oven for 15 minutes then rotate the pans.Continue to roast for about 10 more minutes, or until the vegetables are slightly softened and browned on the surface touching
- the pan. Remove from oven, sprinkle with balsamic vinegar, transfer to a bowl and serve.
Notes Estimated cost per serving: $0.72
What are your favorite vegetables to roast? Tell us about it in the comments!
Recipe developed by Chef Garrett Berdan, RDN for the special TV feature Dinner in Oregon. Used with permission from Chef Garrett and the Oregon Department of Agriculture.
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Roasted root vegetables and kale – sounds yummy, right? A jumble of roasted vegetables is an easy and delicious side dish for any meal. While the root veggies become tender and sweet, the crispy kale adds another texture element to the dish.
Roasted Roots and Leaves
Author: Chef Garrett Berdan, RDN
Nutrition Information
- Serves: 8 servings
- Calories: 64g
- Fat: 4g
- Saturated fat: 1g
- Carbohydrates: 8g
- Sugar: 3g
- Sodium: 111mg
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0
Prep time:
Cook time:
Total time:
Ingredients
- 2 bunches red radishes, about 2 cups
- 1 small yellow onion
- 2 large carrots cut on a bias into 2-inch pieces, about 2 cups
- ½ bunch kale, ribs removed, cut into 2-inch pieces, about 2 packed cups
- 2 cups purple cabbage, cut into 2-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, smashed
- 1 teaspoons fresh rosemary, minced
- ½ teaspoon red chili flakes
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 2 teaspoons balsamic vinegar
Instructions
- Preheat the oven to 375°F.
- Trim the stems off of the radishes and wash thoroughly. Leave the small radishes whole and cut the large ones in half. Place in a large mixing bowl. Cut the stem end off of the onion and just barely trim the roots off of the onion, leaving the base of the root attached to the onion layers. Cut the onion in half through the root end, peel off dry layers and cut each half in half again making sure to cut through the center of the root end. The base of the root will hold the layers together. Now cut each quarter in half or into thirds. Add the onion wedges to the carrots and radishes.
- Add the carrots, kale, purple cabbage, olive oil, garlic, rosemary, red chili flakes, kosher salt and ground black pepper. Mix well to coat all of the vegetables with oil and seasonings.
- Divide vegetables evenly between two rimmed baking pans. Roast in the pre-heated oven for 15 minutes then rotate the pans.Continue to roast for about 10 more minutes, or until the vegetables are slightly softened and browned on the surface touching
- the pan. Remove from oven, sprinkle with balsamic vinegar, transfer to a bowl and serve.
Notes
Estimated cost per serving: $0.72
What are your favorite vegetables to roast? Tell us about it in the comments!
Recipe developed by Chef Garrett Berdan, RDN for the special TV feature Dinner in Oregon. Used with permission from Chef Garrett and the Oregon Department of Agriculture.
Join Rootopia! Enter your name and email and get the weekly newsletter... it's FREE!
Learn how to grow, cook, and eat together!
Your information will *never* be shared or sold to a third party.
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