Winter Root Vegetable Bowl (Printable)

Roasted seasonal vegetables with massaged kale and tangy warm dressing, topped with 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

# Step-by-Step Guide:

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 cheese. Serve immediately.

# Expert Suggestions:

01 -
  • The warm dressing hits differently on cold nights—there's something deeply comforting about that tangy, mustardy drizzle sinking into tender greens.
  • You can throw it together on a weeknight without feeling like you're sacrificing nutrition or flavor for convenience.
  • It's endlessly flexible, so you're never locked into one version—roast whatever you have, swap the greens, change the toppings.
02 -
  • Don't skip the massage step with the kale—it's the difference between a raw, slightly bitter bowl and one that feels intentional and nourishing.
  • The warm dressing is everything; a cold dressing on warm vegetables feels wrong, but this combination creates a magic that makes you actually want to eat your greens.
03 -
  • Cut your vegetables into pieces that are similar in size so everything finishes roasting at exactly the same moment—nothing worse than biting into a raw carrot next to a mushy beet.
  • Don't wash the beet cutting board before peeling the next vegetable, or you'll end up with pink carrots and a slightly chaotic looking bowl (not that anyone's complaining about the taste, but aesthetics matter when you're feeding yourself or others).
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