Roasted Vegetables with Kale
Elevate your weeknight dinner game with this vibrant and nutrient-packed Roasted Vegetables with Kale recipe! Featuring a colorful medley of caramelized carrots, sweet potatoes, zucchini, red bell peppers, and red onion, this dish brings the natural sweetness and savory depth of perfectly roasted veggies to your table. Tossed with a hint of garlic, thyme, and a bright squeeze of lemon juice, the tender roasted vegetables are paired with sautéed kale for a superfood boost. Ready in just 45 minutes, this hearty yet healthy recipe is perfect as a standalone vegetarian main or a versatile side dish. Embrace the bold flavors and ease of preparation with this roasted vegetable sensation, ideal for weeknight meals, meal prep, or entertaining guests.
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Recipe Information
Ingredients
- 3 medium (peeled and cut into sticks) Carrots
- 1 large (peeled and cubed) Sweet Potato
- 1 medium (seeded and sliced) Red Bell Pepper
- 1 medium (sliced into half-moons) Zucchini
- 1 medium (cut into wedges) Red Onion
- 3 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoons Black Pepper
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 4 cups (stems removed, roughly chopped) Kale
- 2 tablespoons Lemon Juice
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the carrots, sweet potato, red bell pepper, zucchini, and red onion.
Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with salt, black pepper, dried thyme, and garlic powder. Toss to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet. Be sure not to overcrowd the pan to ensure even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped kale to the skillet and sauté for 3-4 minutes until it softens slightly. Season with a pinch of salt, if desired.
Once the roasted vegetables are done, transfer them to the skillet with the sautéed kale and gently toss to combine.
Drizzle the mixture with fresh lemon juice to brighten the flavors and serve immediately.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 44.1 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2323 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
