Rosemary Roasted Root Vegetables with Kale is a hearty vegetarian side dish that’s perfect for your holiday gathering. It’s made with beet, carrot, parsnip, butternut squash, red onion and kale, and topped with goat cheese and pumpkin seeds for added taste and texture!
Hey there! Happy Thanksgiving weekend to all my Canadian friends. I’m dropping in with a quick recipe today just in case you’re looking for a last minute side dish for your Thanksgiving feast. This one is going to be on our table tomorrow, in addition to turkey, ham, sweet potato mash, roasted baby potatoes, green beans and brussel sprouts. Oh, and stuffing and gravy, because the hubby will not be a happy camper if his turkey is not piled high with stuffing and gravy.
So this side dish of roasted root vegetables was totally inspired by a lunch I recently had at a local restaurant. Hubby and I went for lunch last weekend, and I had this amazing spinach salad with roasted root vegetables. It was a small salad, so it didn’t quite satisfy my hunger, but the combo of vegetables was delicious. And it was all topped off with goat cheese and pumpkin seeds. The goat cheese was a bit melty on top from the warm vegetables and the pumpkin seeds added a nice little crunch!
So after we left lunch, I stopped at a local market, picked up a range of root vegetables and immediately went home to try to recreate the salad.
This recipe for roasted root vegetables is perfect timing for those of us living in Newfoundland. It’s root vegetable season, so it’s totally our time to shine!
I know, it’s really the small things that excite me, but I don’t always have the luxury of assembling my salads with all locally grown produce. So I’m taking advantage and making this recipe as much as possible over the next few weeks.
Tips for making Rosemary Roasted Root Vegetables with Kale
- I used kale in this dish as it’s locally grown and the heartiness pairs nicely with the root vegetables. But you could absolutely use spinach, or even arugula.
- The root vegetables are simply roasted with oil, salt, garlic and rosemary. I used fresh rosemary as I had some leftover from another recipe but you could also use dried rosemary (just reduce the amount to one tablespoon), or change it up with fresh thyme or oregano.
- To prepare the kale, I just massaged it for a few minutes with a sprinkle of salt. Once the vegetables were roasted, I added the kale and let it sit for a few minutes so the kale could wilt a bit.
- If you don’t have access to some of the root veggies in this recipe, you can always substitute. Other types of squash or sweet potatoes would also work in this dish.
- I like my roasted veggies on the firmer side, so if you prefer them a little softer, just roast them longer. Keep in mind that the butternut squash cooks a little faster than the other veggies, so you might want to cut the squash in larger chunks.
If you make this Rosemary Roasted Root Vegetables with Kale I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.
And if you’re looking for other Thanksgiving side dishes, you can always check out the following recipes on Crumb Top Baking:
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Blackberry Chia Cranberry Sauce
-
Roasted Red Pepper and Butternut Squash Soup
-
Roasted Balsamic Beet Salad with Maple Walnuts
Rosemary Roasted Root Vegetables with Kale
Rosemary Roasted Root Vegetables with Kale is a hearty vegetarian side dish that’s perfect for your holiday gathering. It’s made with beet, carrot, parsnip, butternut squash, red onion and kale, and topped with goat cheese and pumpkin seeds for added taste and texture!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 bowls
- Category: Dinner; Lunch
Ingredients
- 1 tablespoon + 2 tablespoons extra virgin olive oil, divided
- 3 cups chopped beet
- 2 cups chopped carrot
- 2 cups chopped parsnip
- 2 cups chopped butternut squash
- 1 small onion, peeled and sliced lengthwise
- 2 tablespoons fresh rosemary
- 1/2 teaspoon + 1/8 teaspoon kosher salt, divided
- 1/2 teaspoon garlic powder
- 4 cups kale, packed, stems removed and torn
- 1/4 cup goat cheese, crumbled
- 2 tablespoons pumpkin seeds, raw or salted
Instructions
- Pre-heat oven to 400F and grease a large cast iron pan with 1 tablespoon of oil. Add the beet, carrot, parsnip, squash, onion and top with remaining 2 tablespoons of oil, rosemary, 1/2 teaspoon salt and garlic. Stir until the vegetables are well coated.
- Roast in oven for 40 minutes, or until the vegetables are cooked to your desired liking. (For softer vegetables, roast a little longer). Be sure to stir the vegetables a few times to ensure they don’t burn.
- While the vegetables are roasting, add the kale and remaining 1/8 teaspoon of salt to a large bowl and massage the kale until it softens a bit. (This should just take a few minutes).
- Once vegetables are cooked, remove from oven and add the kale. Stir until combined and let sit for a few minutes until the kale wilts a bit.
- Divide veggies and kale into 4 serving bowls and top with goat cheese and pumpkin seeds.
- Store any leftovers in an airtight container in the fridge and enjoy within 2-3 days.
Notes
- The butternut squash cooks a little faster than the other vegetables, so I cut the squash into 1.5-inch cubes and the other vegetables into 1-inch cubes.
Keywords: vegetables, roasted vegetables, kale, dinner, clean eating
I love it when you can recreate restaurant meals at home! This one looks jam packed with lots of goodies and would definitely go over well in our home. I bet it’s even better than the original 😉 Love the goat cheese on there – there hasn’t been a cheese that I don’t love, lol. Have a wonderful Thanksgiving, Leanne 🙂
★★★★★
Thanks Dawn! The re-creation worked out well! Getting inspiration is one of the main reasons I enjoy eating out these days! And yes to goat cheese! It’s one of my favourites to add to salads. Hope you’re have a fantastic Thanksgiving weekend!
Recreating restaurant meals at home is so fun and much healthy! I love doing it
Yes, so much healthier, and cheaper! 😉 Happy Monday Patrick!
I’m bookmarking this one for our Thanksgiving! Roasting is my favorite way to prepare veggies and I love the addition of pumpkin seeds and goat cheese. This sounds so good!
★★★★★
Thanks Kelsie! I love roasting veggies too! Especially this time of year. They add such a cozy vibe to meals. Let me know what you think if you make this one!
We eat with our eyes first, and this has me all filled up before even taking one bite! Love the colors, textures and flavor, of course! Beautiful holiday dish!!
Aww! Thanks so much Annie! This recipe definitely has lots of different textures going on!
I hope you had a wonderful Thanksgiving Leanne! Your menu sounded delicious too. I’m in love with everything about this dish and I’m definitely going to try it soon. I love that it’s topped with goat cheese and pumpkin seeds!
★★★★★
Thanks Marcie! We had a lovely Thanksgiving. I cooked so much food that we were eating leftovers most of the week! I’d love to know what you think if you make this recipe. And the goat cheese and pumpkin seeds on top might be my fave part!
Pinned and can’t wait to try it! I missed it for Thanksgiving but I’ll definitely be making it throughout these next couple of colder months!
★★★★★
Thanks Tanya! I hope you get a chance to make it. It is a nice hearty dish for cold evenings! And I have your cheesy brussel sprouts on my must make list! Perfect cold weather comfort food!
This looks like a perfect side dish for a thanksgiving or any fall meal! Pumpkin seeds are a great touch ..love those.
Pics are amazing
★★★★★
Thanks so much Terry! I’ll definitely be making this as a side dish throughout the fall! And I love the crunch the pumpkin seeds add! Have a great week!