Winter Root Vegetable Bowl (Printable)

Roasted root vegetables with massaged kale and warm tangy dressing, topped with pumpkin seeds and feta.

# What you'll need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 small sweet potato, peeled and cubed
04 - 1 small beet, peeled and cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - 0.5 teaspoon black pepper
08 - 1 teaspoon dried thyme

→ Greens

09 - 4 cups curly kale, stemmed and torn
10 - 1 tablespoon olive oil
11 - 1 pinch salt

→ Warm Dressing

12 - 3 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey or maple syrup
16 - 1 small shallot, minced
17 - Salt and pepper to taste

→ Toppings

18 - 0.25 cup toasted pumpkin seeds
19 - 0.25 cup crumbled feta cheese

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss carrots, parsnips, sweet potato, and beet with 2 tablespoons olive oil, 1 teaspoon kosher salt, 0.5 teaspoon black pepper, and 1 teaspoon dried thyme. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
04 - Meanwhile, massage kale with 1 tablespoon olive oil and a pinch of salt until slightly softened. Set aside.
05 - Heat 3 tablespoons olive oil in a small skillet over medium heat. Add minced shallot and sauté for 2 minutes. Stir in apple cider vinegar, Dijon mustard, and honey or maple syrup. Whisk until combined and season with salt and pepper. Keep warm.
06 - Divide massaged kale among four bowls. Top with roasted root vegetables. Drizzle with warm dressing.
07 - Garnish with toasted pumpkin seeds and crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • It turns simple, inexpensive vegetables into something that tastes like you spent hours in the kitchen.
  • The warm dressing melts into the greens and makes every bite feel cozy and intentional.
  • You can prep everything ahead and just assemble when hunger strikes.
  • It's filling enough to be dinner but light enough that you won't feel weighed down.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam and turn mushy instead of getting those crispy, caramelized edges.
  • Massage the kale longer than you think you need to, at least a full minute, or it will taste tough and bitter.
  • Make the dressing right before serving so it's warm when it hits the bowl, cold dressing just doesn't have the same magic.
03 -
  • Use a rimmed baking sheet so the olive oil doesn't drip into your oven and smoke up your kitchen.
  • Toast the pumpkin seeds in a dry skillet over medium heat, shaking often, until they puff up and smell nutty.
  • If your beet stains everything pink and you don't mind it, toss all the vegetables together, but if you want distinct colors, roast the beet on its own small section of the pan.
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