Winter Root Vegetable Bowl (Print Version)

Roasted seasonal roots with massaged kale and warm mustard-maple dressing, topped with pumpkin seeds and feta.

# Components:

→ 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

# Preparation 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 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme until evenly coated.
03 - Spread seasoned vegetables evenly on prepared baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
04 - While vegetables roast, massage 4 cups curly 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 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon honey or maple syrup. Whisk until combined and season with salt and pepper to taste. Keep warm.
06 - Divide massaged kale among four bowls. Top each with roasted root vegetables and drizzle with warm dressing.
07 - Top each bowl with 1 tablespoon toasted pumpkin seeds and 1 tablespoon crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns humble root vegetables into something deeply satisfying and almost indulgent with minimal effort.
  • The warm dressing wilts the greens just enough, adding a cozy contrast to the crispy roasted vegetables.
  • You can throw in whatever root vegetables you have on hand and it still works beautifully.
  • It's filling enough to be dinner but light enough that you don't feel weighed down afterward.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those crispy caramelized edges.
  • Massaging the kale really does make a difference, it transforms tough leaves into something tender and almost silky.
  • Keep the dressing warm until you're ready to serve so it gently wilts the greens and coats everything evenly.
  • If your beet is large, cut it smaller than the other vegetables since it takes longer to cook through.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat until they start to pop and smell nutty, it only takes three minutes but makes a huge difference.
  • Use parchment paper instead of foil to line your baking sheet, it prevents sticking and makes cleanup almost effortless.
  • If you're making this ahead, roast the vegetables in the morning and reheat them just before serving so they stay crispy.
  • Taste your dressing before drizzling and adjust the honey or vinegar to your preference, every batch of mustard and vinegar varies slightly.
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