Winter Root Vegetable Bowl (Print)

Roasted root vegetables with massaged kale and warm mustard 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

# 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. Serve immediately.

# Chef Secrets:

01 -
  • It turns humble root vegetables into something you actually look forward to eating all week.
  • The warm dressing feels indulgent but comes together in minutes with pantry staples.
  • You can prep the vegetables ahead and roast them when hunger hits.
  • Its hearty enough to be a main dish but light enough that you dont feel weighed down.
02 -
  • Dont skip stirring the vegetables halfway through roasting, the bottoms can burn while the tops stay pale.
  • Massaging the kale really does matter, raw kale can be tough and bitter if you skip this step.
  • The dressing should be warm when you pour it over the bowl, it helps everything come together.
03 -
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup easier.
  • Toast your pumpkin seeds in a dry skillet until they start to pop, it brings out a deep nutty flavor.
  • If your dressing thickens too much as it cools, whisk in a teaspoon of warm water to loosen it.
  • For a vegan version, skip the feta or use a plant-based crumble, the bowl is just as satisfying.
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