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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the carrots, sweet potato, red bell pepper, zucchini, and red onion.

Step 3

Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with salt, black pepper, dried thyme, and garlic powder. Toss to coat evenly.

Step 4

Spread the vegetables in a single layer on the prepared baking sheet. Be sure not to overcrowd the pan to ensure even roasting.

Step 5

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 6

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 7

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.

Step 8

Once the roasted vegetables are done, transfer them to the skillet with the sautéed kale and gently toss to combine.

Step 9

Drizzle the mixture with fresh lemon juice to brighten the flavors and serve immediately.

Nutrition Facts

Serving size	1006 grams (1006.0g)

Amount per serving	% Daily Value*
Calories	880

Total Fat 53.00g	68%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 7.30g
Cholesterol 5mg	2%
Sodium 4763mg	207%
Total Carbohydrate 93.20g	34%
Dietary Fiber 21.20g	76%
Total Sugars 44.10g
Protein 12.50g	25%

Vitamin D 0IU	0%
Calcium 452mg	35%
Iron 6mg	33%
Potassium 2323mg	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.

Source of Calories

Fat: 53.0%

Protein: 5.6%

Carbs: 41.4%