Root Winter Greens (Printable)

Hearty mix of roasted root vegetables and winter greens tossed with aromatic herbs and vinaigrette.

# What You’ll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 1 large parsnip, peeled and cut into 1-inch pieces
03 - 1 small rutabaga or turnip, peeled and cubed
04 - 1 medium sweet potato, peeled and cubed

→ Winter Greens

05 - 4 cups kale, stems removed, leaves chopped
06 - 2 cups Swiss chard, stems removed, leaves chopped

→ Aromatics & Seasonings

07 - 3 tablespoons olive oil
08 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
09 - 2 cloves garlic, minced
10 - Salt and freshly ground black pepper, to taste

→ Vinaigrette

11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey or maple syrup

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnip, rutabaga, and sweet potato with 2 tablespoons olive oil, thyme, garlic, salt, and pepper. Toss until evenly coated.
03 - Spread the seasoned root vegetables on the baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway, until tender and golden.
04 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add kale and Swiss chard; sauté for 3 to 4 minutes until wilted. Season lightly with salt and pepper.
05 - Whisk together apple cider vinegar, Dijon mustard, and honey or maple syrup in a small bowl until emulsified.
06 - In a serving bowl, combine the roasted vegetables and sautéed greens. Drizzle with vinaigrette and toss gently. Serve warm.

# Expert Advice:

01 -
  • The roasted roots turn sweet and tender while the greens stay bright and slightly crisp, creating a texture contrast that keeps you interested bite after bite.
  • It comes together in under an hour and tastes like you spent all afternoon in the kitchen, which is honestly the best kind of cooking.
  • The vinaigrette wakes everything up without feeling heavy, and you can make it ahead so dinner prep is genuinely relaxed.
02 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast—they need space and air to caramelize properly.
  • The greens wilt down dramatically, so four cups of raw kale becomes something manageable that actually tastes good, not like you're eating a salad.
  • Timing matters: the roots take longer than the greens, which is why you get them started first. If you reverse the order, your greens will be stringy by the time everything else is done.
03 -
  • Cut your root vegetables into uniform sizes so they cook evenly and finish at the same time—no cold pieces or overdone edges.
  • Don't skip the Dijon mustard in the vinaigrette; it does more work than you'd expect, binding the flavors together and making the dressing cling instead of separate.

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