Winter Root Vegetable Bowl (Print Version)

Roasted root vegetables and greens combined with a warm, tangy dressing for a satisfying winter meal.

# What You 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 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 olive oil, salt, pepper, and thyme. Spread evenly on the prepared baking sheet.
03 - Roast 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 Hints:

01 -
  • The vegetables caramelize into something almost candy-like, and your kitchen will smell like a spice market had a love affair with autumn.
  • It's genuinely nourishing without ever feeling like punishment, which is the exact opposite of most "healthy" bowls I've tried.
  • You can prep most of it while the oven does the heavy lifting, leaving you time to actually enjoy a cup of tea.
02 -
  • Don't crowd the baking sheet—vegetables steam instead of caramelize when they're too close together, and steamed root vegetables taste like sadness.
  • The warm dressing is essential; cold dressing on a warm bowl feels wrong in a way that's hard to explain but impossible to ignore once you notice it.
03 -
  • Prep your vegetables the night before and store them in containers; the actual cooking then becomes a simple afternoon project rather than a whole production.
  • If you don't have a shallot, use half a small onion minced finely, or even a teaspoon of minced garlic—the principle matters more than the exact ingredient.
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