Winter Root Vegetable Bowl (Printable)

Roasted carrots, parsnips, sweet potato and beets with massaged kale, warm honey-mustard dressing, pumpkin seeds and feta.

# 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 - 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

# How to Make It:

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 Advice:

01 -
  • It tastes like comfort but leaves you feeling energized, not heavy.
  • The roasted vegetables actually develop this sweet, almost toffee-like quality that surprises people who think they don't like root vegetables.
  • You can prep and roast everything while your kale softens, so there's minimal fussing.
02 -
  • The warm dressing makes this bowl—never skip it and always drizzle it while hot, because cold dressing tastes thin and disappointing in comparison.
  • Don't cut your vegetables too small or they'll shrivel; one-inch pieces are the sweet spot for that caramelized-outside, tender-inside texture.
03 -
  • Don't overcrowd your baking sheet—vegetables need space to caramelize instead of steam, so use two sheets if your pan feels crowded.
  • The moment you taste the warm dressing before it goes into the bowls, you've already won because you'll know exactly when the balance is perfect between tangy, sweet, and rich.
Go Back