Winter Root Vegetable Bowl (Printable Version)

Roasted seasonal roots with massaged kale and warm dressing

# 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 - 1/2 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 - 1/4 cup toasted pumpkin seeds
19 - 1/4 cup crumbled feta cheese, optional for vegan variation

# Steps:

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 olive oil, salt, pepper, and thyme. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
04 - 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 Insights:

01 -
  • The warm dressing brings these humble vegetables to life in a way that feels almost indulgent despite being completely wholesome.
  • You can prep everything in twenty minutes and let the oven do the heavy lifting while you pour a glass of wine.
  • Its naturally vegetarian and gluten-free without tasting like a restriction, just a delicious choice.
02 -
  • Dont skip the step of stirring the vegetables halfway through roasting, otherwise the side touching the pan burns while the top stays pale.
  • The key to a tender, massaged kale is oil and time, not aggression, so work gently and let the oil do the work.
  • The dressing needs to be warm when you pour it over the bowl because cold dressing on warm vegetables creates a jarring temperature contrast.
03 -
  • Toast your pumpkin seeds in a dry skillet for a minute or two before adding them to the bowl so they release their natural oils and become even more flavorful.
  • If youre making this ahead, keep the components separate and assemble just before serving so the kale stays crisp and the dressing stays warm.
  • Swap out vegetables based on the season or what looks good at the market, just keep pieces roughly the same size so everything roasts evenly.
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