Winter Root Vegetable Bowl (Printer-friendly)

Hearty roasted vegetables over tender greens with warm vinaigrette

# 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

# How To Make It:

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, kosher salt, black pepper, and 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 - While vegetables roast, 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 -
  • The warm dressing transforms simple roasted vegetables into something that tastes restaurant-quality but takes minutes to make.
  • It's naturally vegetarian and gluten-free without feeling like you're missing anything or making substitutions.
  • Everything roasts in one pan while you massage the kale, so cleanup is almost non-existent on a busy weeknight.
02 -
  • Don't skip stirring the vegetables halfway through roasting—the ones that touch the pan directly will caramelize beautifully while others might stay pale, so the halfway point is when you even everything out.
  • The warm dressing is non-negotiable; a cold vinaigrette will make this feel uninspiring, but warm dressing wilts the kale slightly and creates a completely different eating experience.
03 -
  • Prep your vegetables the night before and store them in containers, so assembly on a busy day becomes genuinely effortless—you'll actually make this more often if it's that low-friction.
  • Toast your pumpkin seeds in a dry skillet for two minutes before serving; it wakes up their flavor and adds a crunch that makes the texture experience dramatically better.
Go Back