Chrysalis Vineyards - Recipes - Roasted Root Vegetables with Tomatoes and Kale - 2014 Norton Estate

Ingredients

• 4 lbs Root vegetables (parsnips, rutabagas, carrots, potatoes, golden beets, etc.) peeled and cut into chunks
• 1 Head of garlic, the cloves separated and peeled
• 6 tbsps Olive oil, divided in half
• 1 tsp Kosher salt
• 1/2 cup Chopped onion
• 1 tbsp Tomato paste
• 1 Can (28 oz) whole, peeled tomatoes
• 2 cups Packed, chopped leafy greens (kale or chard)
• 1 tsp Italian seasoning or dried oregano
• Black pepper to taste
• Tabasco sauce (optional, to taste)