Winter Root Vegetable Bowl (Print version)

Roasted carrots, parsnips, sweet potato, and beet with massaged kale, warm dressing, 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 - 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 and drizzle with warm dressing.
07 - Garnish with toasted pumpkin seeds and crumbled feta cheese. Serve immediately.

# Expert Tips:

01 -
  • The warm dressing transforms everything it touches—it's like a hug in a bowl on cold days.
  • Roasted vegetables taste nothing like their raw selves; they become caramelized, nutty, almost sweet.
  • It feels fancy enough to serve guests but simple enough to make on a random Tuesday night.
  • You can prep most of it ahead and assemble in minutes when you're ready to eat.
02 -
  • Don't skip stirring the vegetables halfway through roasting—I learned this by having one side beautifully caramelized and the other side pale and sad.
  • The warm dressing is non-negotiable; it's what transforms roasted vegetables from side dish to a complete, satisfying meal.
  • Assemble these bowls to order if possible—the kale keeps best unrobed, and the warm vegetables should meet the salad greens at roughly the same temperature.
03 -
  • Toast your pumpkin seeds in a dry pan for a minute or two before eating—it wakes up their flavor and adds serious crunch.
  • If your vegetables finish roasting before you're ready to assemble, toss them with a little extra oil and let them sit; they'll stay warm and won't dry out.
  • The warm dressing keeps in a jar in the fridge for a few days—reheat gently and use it on other salads, roasted vegetables, or even grain bowls.
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