Winter Root Vegetable Bowl (Printable)

Roasted seasonal roots with greens and tangy warm dressing for cozy winter dining.

# 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

# How To Make:

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 until evenly coated.
03 - Spread seasoned vegetables evenly on the prepared baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
04 - Meanwhile, massage 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 until fragrant. Stir in apple cider vinegar, Dijon mustard, and honey or maple syrup. Whisk until combined and season with salt and pepper. Keep warm on low heat.
06 - Divide massaged kale evenly among four bowls. Top each portion with roasted root vegetables.
07 - Drizzle each bowl with warm dressing. Garnish with toasted pumpkin seeds and crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • The vegetables caramelize in the oven while you handle everything else, so there's minimal active cooking time once things get going.
  • One bowl holds breakfast, lunch, or dinner depending on your mood, and it tastes even better the next day when the flavors settle.
  • It's naturally vegetarian and gluten-free without any fussy substitutions or apologetic shortcuts.
02 -
  • Don't skip the massage step with the kale—it transforms tough leaves into something silky and pleasant rather than requiring aggressive chewing.
  • Warm dressing makes all the difference here; it wilts the kale just enough while keeping the vegetables tender and allowing flavors to meld together rather than sitting separate on a cold plate.
03 -
  • Toast your own pumpkin seeds if you have time—they develop a deeper, more complex flavor than the store-bought toasted variety, and the kitchen smells incredible.
  • Don't skip the parchment paper when roasting; it ensures even browning underneath and cleanup becomes a single fold rather than aggressive scrubbing.
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