Delicious Roasted Root Vegetables with Nutritious Kale

This roasted root vegetables with kale recipe is a perfect side dish that combines the earthy flavors of root vegetables with the nutritious green goodness of kale. The vegetables are roasted to perfection, bringing out their natural sweetness and caramelization. The addition of kale adds a pop of color and provides an extra boost of vitamins and minerals. It's a hearty and nutritious dish that is easy to make and will complement any main course.

Ingredients

• 2 large carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium beets, peeled and cut into 1-inch pieces
• 1 small sweet potato, peeled and cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups kale, destemmed and torn into bite-sized pieces
• 2 tablespoons balsamic vinegar

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the carrots, parsnips, beets, sweet potato, and red onion.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. Add the dried thyme, dried rosemary, salt, and black pepper. Toss again to distribute the seasonings.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
7. Meanwhile, in a separate bowl, massage the kale leaves with balsamic vinegar for a few minutes until the kale softens and wilts.
8. Once the root vegetables are roasted, remove them from the oven and let them cool slightly.
9. Transfer the roasted vegetables to a serving dish and add the massaged kale on top.
10. Toss gently to combine everything and serve hot.

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