Winter Root Vegetable Bowl (Printable)

Roasted carrots, parsnips, sweet potato, and beet with massaged kale and warm maple-mustard dressing.

# 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 - 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:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and beet with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Toss until evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
04 - While vegetables roast, massage 4 cups curly kale with 1 tablespoon olive oil and a pinch of salt until leaves soften. 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 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon honey or maple syrup. Whisk until combined and season with salt and pepper. Keep warm.
06 - Divide massaged kale among four bowls. Top each with roasted root vegetables.
07 - Drizzle each bowl with warm dressing. Garnish with 1/4 cup toasted pumpkin seeds and 1/4 cup crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • It's the kind of meal that feels indulgent but is actually packed with nutrients your body craves when winter hits.
  • The warm dressing transforms everything it touches, making even simple roasted vegetables taste like something you'd order at a fancy restaurant.
02 -
  • Don't skip the massage step with the kale—it genuinely changes the texture and makes it better able to absorb that warm dressing instead of staying tough and bitter.
  • The vegetables need room on the baking sheet to actually roast, not steam, so don't crowd them or they'll just soften instead of caramelizing.
03 -
  • Prep all your vegetables the night before and store them separately in containers—chopping takes the most time, and this way assembly becomes effortless on a busy evening.
  • Make extra warm dressing and keep it in a small jar; it stays good for a few days and elevates everything from roasted vegetables to simple grain bowls.
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