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Roasted Root Vegetables with Kale

"Colorful vegan dish for a cold winter's night. Great with carrot rice. Takes time but is totally worth it."

Ingredients :

• cooking spray
• 8 small beets, peeled and chopped
• 3 small white potatoes, scrubbed and cubed
• 2 turnips, peeled and cubed
• 2 large carrots, peeled and chopped
• 1 sweet potato, peeled and cubed
• 2 red potatoes, scrubbed and cubed
• 1/4 cup olive oil, divided
• 1/2 lemon
• 2 tablespoons dried rosemary
• 1 teaspoon dried thyme
• 1 pinch ground coriander
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 bunch kale, stemmed and chopped
• sea salt to taste

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H15M

• 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.

Notes :

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