Winter Root Vegetable Bowl

When the air turns crisp, this Winter Root Vegetable Bowl offers a nourishing and vibrant escape. Featuring a colorful medley of carrots, parsnips, sweet potatoes, and beets, this dish celebrates the natural sweetness of earth-grown ingredients, perfectly caramelized and served atop a bed of tender greens.

Save

The secret to this bowl's success lies in the preparation of the kale. By massaging the leaves with olive oil and salt, you transform the texture from tough to silky, creating the ideal base for the hot, roasted vegetables and the rich, mustard-infused dressing.

Ingredients

Root Vegetables

• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 small sweet potato, peeled and cubed
• 1 small beet, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme

Greens

• 4 cups curly kale, stemmed and torn
• 1 tablespoon olive oil
• 1 pinch salt

Warm Dressing

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small shallot, minced
• Salt and pepper to taste

Toppings

• ¼ cup toasted pumpkin seeds (pepitas)
• ¼ cup crumbled feta cheese

Instructions

1. Prepare the Oven

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.

2. Season the Vegetables

In a large bowl, toss the carrots, parsnips, sweet potato, and beet with 2 tablespoons of olive oil, salt, pepper, and dried thyme.

3. Roast until Tender

Spread the vegetables evenly on the prepared baking sheet. Roast for 30–35 minutes, stirring halfway through, until they are tender and caramelized.

4. Massage the Kale

While the vegetables roast, place the torn kale in a bowl with 1 tablespoon of olive oil and a pinch of salt. Massage with your hands until the leaves are slightly softened.

5. Prepare the Dressing

Heat 3 tablespoons of olive oil in a small skillet over medium heat. Sauté the minced shallot for 2 minutes. Stir in the apple cider vinegar, Dijon mustard, and honey or maple syrup. Whisk until combined and season with salt and pepper. Keep the dressing warm.

6. Assemble the Bowls

Divide the massaged kale among four bowls. Top with the warm roasted root vegetables and drizzle generously with the prepared warm dressing.

7. Garnish and Serve

Top each bowl with toasted pumpkin seeds and crumbled feta. Serve immediately for the best flavor and temperature.

Zusatztipps für die Zubereitung

To ensure even roasting, cut all your root vegetables into uniform 1-inch pieces. If you are worried about the beet staining the other vegetables, you can roast the beet wedges in their own corner of the baking sheet. For a deeper flavor, ensure your pumpkin seeds are freshly toasted before adding them as a garnish.

Varianten und Anpassungen

This bowl is easily customized to suit different dietary needs. To make it vegan, simply omit the feta cheese or swap it for a plant-based alternative. If you prefer different greens, kale can be replaced with baby spinach or Swiss chard. For an extra boost of protein and heartiness, add a scoop of cooked quinoa or brown rice.

Serviervorschläge

This dish is best enjoyed immediately while the dressing and roasted vegetables are still warm. It pairs exceptionally well with a crisp glass of Sauvignon Blanc, which complements the tangy mustard notes and the earthy sweetness of the carrots and parsnips.

Save

With its combination of warm, earthy flavors and contrasting textures, this Winter Root Vegetable Bowl is a wholesome addition to any winter meal rotation. Simple to prepare yet deeply satisfying, it is the perfect way to enjoy the season's best produce.

Recipe FAQ

→ What vegetables work best in this bowl?

Carrots, parsnips, sweet potato, and beets are ideal because they roast at similar rates and develop natural sweetness. You can also add turnips, rutabaga, or winter squash based on what's available seasonally.

→ Why massage the kale?

Massaging kale with olive oil and salt breaks down tough fibers, making the leaves tender and less bitter. This simple technique transforms raw kale into a pleasant, silky base that complements the roasted vegetables beautifully.

→ Can I make this ahead?

Roast vegetables up to 3 days in advance and store in the refrigerator. Reheat at 375°F for 10-15 minutes before serving. Make the dressing fresh, but you can prep the shallots and measure other ingredients ahead for quick assembly.

→ What makes this dressing special?

The warm temperature helps the dressing emulsify better than cold, and heating the shallots first mellows their sharpness. Apple cider vinegar and Dijon provide tang while honey balances the acidity, creating a well-rounded vinaigrette.

→ How do I make this vegan?

Simply omit the feta cheese or replace it with a plant-based feta alternative. The remaining ingredients are already vegan-friendly, including the honey which you can swap for maple syrup if you prefer to avoid honey entirely.