- 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
