Roasted Root Vegetables with Tomatoes and Kale

Roasted Root Vegetables with Tomatoes and Kale

recipe by

220
calories
11
ingredients
7
servings
3.9308

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Ingredients

4 lbs root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks
1 head garlic the cloves separated and peeled
6 tbsps olive oil divided 3 Tbsp and 3 Tbsp
1/2 cup chopped onion
1 tbsp tomato paste
2 cups dark leafy greens packed of chopped, such as kale or chard
1 tsp italian seasoning or dried oregano
black pepper to taste
Tabasco Pepper Sauce optional, to taste

Nutrition Facts

220
calories
12
g fat
14
g sugar
Amount Per Serving (recipe is 7 servings)
Calories 220
Calories From Fat 110
% Daily Value*
Total Fat 12g
18%
Saturated Fat 15g
75%
Trans Fat g
Cholesterol 0mg
0%
Sodium 400mg
17%
Potassium 940mg
27%
Total Carbohydrates 29g
10%
Dietary Fiber 9g
36%
Sugars 14g
Protein 3g
6%
Vitamin A
870%
Vitamin C
35%
Calcium
10%
Iron
6%

Weight Watchers Points

PointsPlus: 6
SmartPoints: 12