Rosted Root Vegetables with Kale Recipe | Appetizer Recipes | PBS Food

Roasted Root Vegetables with Kale

Frank Vaughan of West Virginia submitted this recipe for our Healthy Eating Contest.

Frank Vaughan describes her recipe:

This delicious recipe contains a variety of carotenoids, antioxidants, vitamins, and fiber. The quinoa provides protein.


Prep time: 30 Minutes

Cook time: 40 Minutes

Total time: 1 Hour, 10 Minutes

Yield: 4-6 servings



  • 2-3 heaping tablespoons Ginger
  • 1 large butternut squash
  • 1 large acorn squash
  • 1 medium turnip
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh Thyme
  • Balsamic vinegar (for drizzling)
  • 1 bunch kale (stems removed and torn into bite-sized pieces)
  • olive oil
  • Quinoa (optional)
  • Sesame seeds (toasted)


  1. Preheat oven to 400F.
  2. Coarsely chop peeled ginger. Peel and clean butternut and acorn squash. Cut into 1 inch cubes. Peel Turnip and cut into 3/4 inch cubes. Combine squashes, turnip and ginger. Lightly drizzle with olive oil. Add rosemary and thyme. Mix Thoroughly.
  3. Spread vegetable mixture onto a baking sheet in a single layer. Roast for approximately 35-40 minutes or until vegetables are tender, turning once or twice as necessary.
  4. Meanwhile, prepare quinoa (if using) according to package directions.
  5. Towards the end of the roasting time, saute kale pieces in olive oil until tender, about 5 minutes.
  6. Layer quinoa on a bed of kale and top with roasted squash and turnips. Sprinkle with toasted sesame seeds and generously drizzle with balsamic vinegar. Serve hot.


Any variety of winter squash works well as does sweet potato, although cooking time may need to be adjusted.
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