Colorful vegan dish for a cold winter's night. Great with carrot rice. Takes time but is totally worth it.
Provided by Maria Dewhirst
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h15m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 31.6 g, Fat 7.6 g, Fiber 6.7 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 8 g
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