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Roasted Root Vegetables Ragout

Featured in the Honolulu Star-Advertiser on October 23, 2019.



Roasted Root Vegetables Ragout

  • 4 pounds root vegetables, such as taro, golden beets, and turnips, peeled and cut into chunks
  • 1 head garlic, cloves separated and peeled
  • 6 tablespoons extra virgin olive oil, divided
  • 1 teaspoon Kosher salt plus more to taste
  • 1/2 cup chopped onion
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can whole tomatoes, hand torn, and juice reserved
  • 1 teaspoon Italian seasoning or dried oregano
  • 2 cups (packed) chopped kale or Swiss chard
  • Black pepper to taste
  • Tabasco sauce (optional, to taste)


Heat oven to 450°F. Place vegetables and garlic in a large roasting pan and drizzle over 3 tablespoons olive oil; season with salt. Roast for 45 minutes, turning once halfway through cooking.

In a large pot, heat remaining olive oil over medium high heat. Add onions and saute until onions begin to brown. Stir in tomato paste; cook one minute.

Add tomatoes, tomato juice, and Italian seasoning. Bring to a simmer, then reduce heat to low; cover and cook gently while root vegetables are roasting.

Root vegetables are done when they are brown at the edges and easily pierced with a fork. Remove from oven; set aside.

Add greens to tomato mixture. Simmer on low until greens are wilted, about 5 minutes. Stir in root vegetables. Season with salt, pepper and optional tabasco to taste. Serves 8.

Tip: Olive oil and ghee are good choices to use for roasting at temperatures over 400°F.

Approximate Nutrient Analysis per serving (assumes mixed root vegetables and not including Tabasco sauce to taste):
250 calories, 11 g fat, 1.5 g saturated fat, 0 mg cholesterol, 600 mg sodium, 38 g carbohydrate, 8 g fiber, 11 g sugar, 4 g protein


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