Roasted Root Vegetables With Kale Food

ROASTED VEGETABLES WITH KALE

Steps:

• Preheat oven to 400ºF.
• In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
• In a small bowl, mix garlic paste with olive oil and pepper.
• Toss vegetables in the olive oil mixture, coating thoroughly.
• Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
• In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
• Cook for about 10 minutes, stirring frequently.
• The kale should be wilted, and water evaporated.
• Mix the roasted vegetables with the kale and serve hot.

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED VEGETABLES WITH FETA AND ORZO

Steps:

• Preheat oven to 400 degrees.
• Chop vegetables and place in baking sheet. Peel garlic cloves and add (unchopped) to vegetables. Coat with 4 tablespoons olive oil and season liberally with salt and pepper.
• Roast vegetables for approximately 20 to 25 minutes, or until tender.
• While vegetables are roasting, bring large pot of salted water to boil over high heat and add orzo. Cook for approximately 10 minutes (or according to box directions).
• When vegetables are roasted, remove garlic cloves and set aside.
• Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables.
• In small bowl, whisk together remaining olive oil and vinegar. Add in roasted garlic cloves and mash with a fork. Whisk again to combine. Set aside. You may not need all of the dressing.
• Add diced feta cheese and chopped parsley to orzo and vegetable mixture. (Feta will melt slightly) Toss to combine and add in balsamic vinagrette. Salt and pepper to taste.
• Serve warm or cold. (I prefer warm!).

ROASTED ROOT VEGETABLES WITH KALE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch rimmed baking sheet with cooking spray.
• Spread beets, white potatoes, turnips, carrots, sweet potato, and red potatoes in a single layer on the baking sheet. Drizzle 2 tablespoons olive oil on top. Squeeze lemon juice over vegetables and season with rosemary, thyme, coriander, cayenne, salt, and pepper.
• Bake in the preheated oven until root vegetables are just tender, about 45 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet 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.

ROASTED VEGETABLE AND KALE SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
• Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
• Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
• While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
• Cut squash and carrots into 1/2-inch pieces; set aside.
• Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
• Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
• Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

ROASTED VEGETABLES WITH GARLIC AIOLI

Steps:

• Place vegetables in a large roasting pan and mix through oil and garlic.
• Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp.
• Remove from oven and allow to cool down.
• Pile onto serving plates or platter.
• Spoon over Aioli and serve.
• TO MAKE AIOLI
• Place yolks, garlic, and lemon juice in a food processor. Blend until smooth. With the motor running gradually add oil, a little at a time. The mixture will thicken. If the oil is added too quickly, the Aioli will curdle.
• Season to taste.

ROASTED VEGETABLES

Steps:

• Wash all vegetables well.
• Cut potatoes, zucchini, and squash into chunks. Set aside.
• Cut peppers in half and remove seeds. Then cut into 1/4 inches slices. Place with first group of veggies.
• Cut onion in half, remove peel, and quarter. Place with the rest of the veggies.
• Carrots should be quartered lengthwise, and added to the others.
• Place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered.
• Salt and Pepper to taste.
• Cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes. Remove foil and return to oven for 15 minutes to brown.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.