Roasted Root Vegetables Sauteed with Tomato and Swiss Chard

Well, it’s January and we are exactly two days into the New Year. One of my “resolutions” in this year is work on this website and come up with more recipes. This recipe right here is season friendly and delicious, but I must warn you, assuming you buy fresh ingredients to use here, it is very time consuming. But like all things that take time when you put your heart into them, it is worth it.

It’s winter, and this is the time of year root vegetables really shine.

So what are root vegetables? They tend to be the ugly, dirty underdogs of the grocery store. You usually have to wash and peel them to make them look pretty, unless you buy them pre-washed and cut up already. They include beets, potatoes, sweet potatoes, turnip, celery root, parsnips and rutabaga.

Most root vegetables are high in complex carbohydrates, which break down into sugar in your body to give you energy and the ability to function properly. They are also high in fiber and phytonutrients, and normally are low in fat as well as in calories. Additionally, they are generally high in vitamin C, beta-carotene, and contain essential minerals such as potassium, phosphorous, magnesium and small amounts of iron.

Another health benefit of eating root vegetables is that they can help you to lose unwanted weight. The high amounts of nutrients and soluble fiber they contain will help fill you up and keep you from craving other not-so-good-for-you foods.  The fiber also helps your digestive system and cleans it out to increase your energy levels.

So how can you cook these root vegetables? Well, you can make a vegetable soup or stew, you can roast them with a little olive oil, salt and pepper, OR you can do what I did below…

Roasted Root Vegetables Sauteed with Tomatoes and Swiss Chard

2 of each of the following: Parsnips, Golden and Red Beets, Turnips, Rutabaga, Celery Root and Carrots
1 head of garlic, the cloves separated and peeled
6 Tbsp. Extra Virgin Olive Oil
1/2 cup chopped yellow onion
1 large tablespoon tomato paste
1 28-ounce can of whole peeled tomatoes
2 cups (packed) swiss chard, chopped (you can use kale if you’d like)
1 teaspoon Italian seasoning or dried oregano
Black pepper and sea salt to taste

Directions

Preheat oven to 450°F. Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt. Roast for 45-50 minutes, turning the vegetables over in the pan halfway through cooking.

Meanwhile in a Dutch Oven or a deep cooking pan, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer. Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.

When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add swiss chard to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste.

ENJOY!