Winter Root Vegetable Bowl (Printable Version)

Roasted root vegetables over greens with warm tangy 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 - ½ 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 - ¼ cup toasted pumpkin seeds
19 - ¼ cup crumbled feta cheese

# Directions:

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 Suggestions:

01 -
  • The warm dressing wilts into the kale just enough to soften it without losing that satisfying chew, which feels like a small kitchen victory every single time.
  • Roasting root vegetables until they caramelize gives you crispy edges and creamy centers, basically two textures in one bite.
  • It comes together in under an hour and tastes infinitely more intentional than its actual effort requires.
02 -
  • Don't skip the massage step for kale—it truly changes the texture from challenging to pleasant and takes just two minutes of actual hand work.
  • Stir your roasting vegetables halfway through cooking; I learned this the hard way after a batch charred on one side while staying raw on the other.
03 -
  • Cut all your vegetables to the same approximate size before they hit the oven so everything finishes golden and tender at the same moment.
  • Make the warm dressing the day before if you want to feel organized; just reheat it slowly so the flavors don't break or separate.
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