Winter Root Vegetable Bowl

Embrace the chill of the season with this nourishing Winter Root Vegetable Bowl. This dish combines the earthy sweetness of roasted carrots, parsnips, and beets with the robust texture of massaged kale, all brought together by a warm shallot and Dijon dressing.

Save to Pinterest

Root vegetables become incredibly caramelized when roasted at a high temperature, providing a natural sweetness that pairs perfectly with the tangy apple cider vinegar in the dressing. This bowl is as beautiful as it is delicious, making it a great choice for both weekday lunches and cozy dinners.

Ingredients

• 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
• 4 cups curly kale, stemmed and torn
• 1 tablespoon olive oil (for kale)
• 1 pinch salt (for kale)
• 3 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small shallot, minced
• Salt and pepper to taste
• ¼ cup toasted pumpkin seeds (pepitas)
• ¼ cup crumbled feta cheese

Protect hands when handling hot pans, baking sheets, and cookware while cooking or removing dishes from the oven.

Check price on Amazon

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

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.

Step 3

Roast vegetables for 30–35 minutes, stirring halfway through, until tender and caramelized.

Step 4

Meanwhile, massage kale with 1 tablespoon olive oil and a pinch of salt until slightly softened. Set aside.

Step 5

For the warm dressing, 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.

Step 6

To assemble, divide massaged kale among four bowls. Top with roasted root vegetables. Drizzle with warm dressing.

Step 7

Garnish with toasted pumpkin seeds and crumbled feta. Serve immediately.

Zusatztipps für die Zubereitung

To ensure even cooking, try to cut all your root vegetables into similarly sized pieces. When massaging the kale, do not be afraid to be firm; this breaks down the tough fibers and makes it much more pleasant to eat raw.

Varianten und Anpassungen

You can easily swap the kale for baby spinach or chard if you prefer. For a fully vegan version, simply omit the feta or use a plant-based cheese alternative. If you need more calories, adding a scoop of cooked quinoa or brown rice makes the meal even heartier.

Serviervorschläge

This bowl is best served immediately while the vegetables and dressing are still warm. It pairs wonderfully with a crisp Sauvignon Blanc or a sparkling water with a twist of lemon.

Save to Pinterest

With its vibrant colors and deep, roasted flavors, this Winter Root Vegetable Bowl is a testament to how delicious seasonal eating can be. Enjoy this wholesome, gluten-free meal during the coldest months of the year.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

Check price on Amazon

Recipe FAQs

→ What vegetables work best in this bowl?

Carrots, parsnips, sweet potato, and beets roast beautifully together. You can also add turnips, rutabaga, or winter squash like butternut or delicata.

→ Why massage the kale?

Massaging kale with olive oil and salt breaks down tough fibers, making it tender and removing bitterness. It transforms the texture from tough to silky and enjoyable.

→ Can I make this ahead?

Roast vegetables up to 3 days ahead and store in the refrigerator. Reheat in a 350°F oven for 10-15 minutes. Make the dressing fresh and assemble just before serving.

→ What can I use instead of feta?

Skip it entirely for a vegan bowl, or try goat cheese, shaved Parmesan, or toasted walnuts for a different protein and texture. Avocado also adds creaminess.

→ How do I roast vegetables evenly?

Cut vegetables into uniform sizes, about 1-inch pieces. Spread them in a single layer on the baking sheet without overcrowding, and stir halfway through cooking for even caramelization.

→ Can I use other greens?

Absolutely. Baby spinach or Swiss chard work well—no massaging needed for tender spinach. Just toss with a little olive oil before assembling.