Roasted Roots and Tubers over Lemony Braised Kale

By Loves Food Loves to Eat
February 22, 2010
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Author Notes: A few weeks ago, after seeing a vampire movie, I couldn’t bring myself to prepare a meatful dinner, which worked out just fine since I had made a haul at the Farmer’s Market earlier that morning. Unfortunately, I hit up the farmer’s market prior to the blood-sucking vampire movie, and didn’t think twice about buying dark, blood-red beets that stained everything a bright crimson and left a slightly unsettling red juice in the bottom of the roasting pan…good thing the sweet earthy caramelized veggies and tangy kale were so delicious that I dismissed the color and devoured every last bite (juice and all) with the ravenous blood-thirst of a thousand vampires. Loves Food Loves to Eat

Serves: 2 as a main course, 4 or more as a side

For Roasted Veggies

  • 1 large parsnip- sliced in 'fries'
  • 1 large turnip-sliced in thickish coins
  • 2-3 medium sized beets- halved and quartered
  • 2-3 medium sized sunchokes- cut in 'chunks'
  • 4ish cloves of garlic-peeled
  • 1-2 tablespoons extra virgin olive oil
  • 1-2 teaspoons fresh thyme
  • A spoonful of dark molasses
  • sea salt/ ground pepper
  1. Preheat oven to 400. Toss everything in a roasting pan with a splash of water and roast until golden brown, caramelized, and delicious. Anywhere between 25-40 minutes (just fork and taste check it).

Lemony Braised Kale

  • 1 thinly sliced shallot
  • olive oil
  • salt/pepper
  • red pepper flakes
  • 1-2 cups chicken broth
  • Juice from 1/2 large lemon
  • 1 big bunch of kale
  1. Sauté shallot in olive oil in a large pot (I used my large nonstick wok). When golden, add salt (about a ½ teaspoonish…or more, depending), a pinch of red pepper flakes, lemon juice, and broth. Slowly add kale, letting wilt before adding more. Cook down in this fashion for 5-10 minutes, to desired consistency. Serve kale and juices in a shallow bowl, topped with roasted veggies.

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