Winter Root Vegetable Bowl (Printable)

Roasted seasonal roots over tender kale with warm honey-mustard dressing, pumpkin seeds, and feta.

# What You 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

# 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 2 tablespoons olive oil, kosher salt, black pepper, and dried thyme. Spread evenly on the prepared baking sheet.
03 - Roast 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 - Top each bowl with toasted pumpkin seeds and crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • The vegetables get crispy edges and sweet centers without any fuss or fancy technique.
  • That warm dressing turns everything glossy and ties the whole bowl together like a hug.
  • You can prep it ahead and eat well all week without feeling like youre eating leftovers.
02 -
  • If you crowd the baking sheet the vegetables will steam and turn mushy instead of caramelizing, use two pans if you need to.
  • Massage the kale longer than you think, at least a minute, until it feels almost wilted and much softer.
  • Make the dressing right before serving so it stays warm and coats everything beautifully.
03 -
  • Cut all the vegetables to similar sizes so they finish roasting at the same time.
  • Taste the dressing before you drizzle it, every batch of vinegar and mustard is a little different and you might need to adjust the honey or salt.
  • If your beet stains everything pink, roast it on a separate corner of the pan or on its own small tray.
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