Roasted root vegetables


  • 2 pounds root vegetables (use potatoes, carrots, parsnips, turnips, rutabagas, beets, ), peeled and cut into 1-inch pieces
  • 1 medium onion, peeled and cut into 1/3-inch wedges
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon soy sauce (optional)
  • Salt to taste
  • 1 head garlic, separated into cloves and peeled
  • Chopped fresh herbs like rosemary, or balsamic vinegar (optional)
  • Kale leaves whole or de-stemmed


Heat oven to 400 degrees. Line a roasting pan with kale leaves. Place the root vegetables and onion in a roasting pan after tossing them with oil, salt and soy sauce. I like to make extra marinade and pour into the pan making sure the kale gets a coating. 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.