Winter Root Vegetable Bowl (Printable)

Hearty roasted roots with greens, warm dressing, 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 - 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. Serve immediately.

# Expert Tips:

01 -
  • The warm dressing melts slightly into the cool greens and creates this beautiful temperature contrast that somehow feels luxurious on a simple weeknight.
  • Those roasted vegetables caramelize in a way that makes you forget you're eating health food, honestly.
  • You can prep everything ahead and just roast when you're ready, making it perfect for meal planning without the stress.
02 -
  • The vegetables need space on the baking sheet or they'll steam instead of caramelize—I learned this the hard way when I piled them up my first attempt.
  • The warm dressing makes all the difference; serving it cold completely changes the eating experience and loses what makes this bowl special.
  • Massage the kale generously; underdoing it leaves you with tough, bitter greens that fight against everything else going on in the bowl.
03 -
  • Buy roasted pumpkin seeds or toast raw ones yourself in a dry skillet for about five minutes—they go from forgettable to genuinely addictive this way.
  • If your feta is very salty, rinse it quickly under cold water and pat it dry before crumbling; this prevents the bowl from becoming too salty overall.
  • Prep all your vegetables the night before and keep them in separate containers in the fridge; assembly and roasting takes just minutes on the day you want to eat this.
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