Maple Spiced Winter Vegetable and Kale Bowl
This post was originally published here on November 9, 2013. I’ve updated the photos and text to better showcase the deliciousness of this recipe!
If there is only one recipe that you get in the kitchen and make this month, let it be this simple and comforting Maple Spiced Winter Vegetable and Kale Bowl.
OK. I’m aware of how silly and unrealistic that statement actually is. Because it’s November. And November = Thanksgiving = copious amounts of cooking and baking. So I know you’ll all be making way more than one thing this month. But just be sure to add this dish to your menu. Deal?
This vegetable bowl sums up everything that I love about Fall and Winter. It’s got a dose of warming spices, like cinnamon, nutmeg and cayenne pepper, to keep you feeling cozy from the inside out. And it makes such great use of so many hearty, seasonal vegetables. It’s a dish that I cook up over and over again, sometimes adding parsnips or carrots if I have them. Or maybe a handful of pumpkin seeds and a few crumbles of goat cheese, if the mood strikes me.
I’m particularly smitten with the bed of kale that makes up the base of this dish. It comes out of the oven somewhere between sautéed kale and kale chips. It’s soft and wilted, with a few crispy, crunchy edges. I could easily eat a whole tray of these gorgeous green leaves!
I’m sharing this Maple Spiced Winter Vegetable and Kale Bowl as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. Be sure to check out Becky’s November Produce Guide for tons of inspiration for your Thanksgiving menu. And scroll down below to see what some of my other blogging friends were inspired to create with November’s bounty of fruits and vegetables!
Recipe adapted from Sprouted Kitchen
Maple Spiced Winter Vegetable and Kale Bowl
- 1 medium delicata squash
- 1 large fennel bulb, trimmed
- 1 lb new potatoes
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons maple syrup
- 1 tsp. whole grain mustard
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cayenne pepper
- 1/4 tsp. red pepper flakes
- 1 large bunch kale, thick stems removed
- Pre-heat your oven to 400 degrees. Arrange one oven rack in the upper third of your oven and a second oven rack in the lower third of your oven.
- Trim off and discard any woody ends from the delicata squash. Then cut the squash in half lengthwise and scrape out and discard the seeds. Slice the squash into 1-inch half moon pieces. Slice the fennel bulb into 1/2-inch slices. Chop the potatoes into 1-inch chunks. Toss all of the prepared vegetables into a large baking pan. Your pan will be very full (the vegetables won’t be in a single layer), which is OK. Set aside.
- In a small bowl, whisk together 2 tablespoons of the olive oil with the next eight ingredients (through the red pepper flakes) until well combined. Pour the dressing over the prepared vegetables and toss until they are well coated. Transfer the vegetables to the upper third of your pre-heated oven and roast for 35 minutes.
- While the vegetables are roasting, tear the kale leaves into large pieces. Using your fingers, massage the remaining tablespoon of olive oil into the kale leaves. Then spread the kale out onto a second large baking pan. Sprinkle with a couple pinches of salt.
- After 35 minutes, transfer the roasting vegetables to the lower third of your oven. Place the kale leaves in the upper third of your oven. Roast everything for 10 minutes. The edges of the kale should be slightly crisp. The other vegetables should be softened and starting to brown in a few places.
- Remove both the kale and the roasted vegetables from your oven. Transfer the kale to a serving plate or individual bowls. Top with the roasted vegetable mixture. Serve warm.
November Eat Seasonal Recipe
Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese by Food For My Family
Apple Crumble Pie by Joy Food Sunshine
Pesto and Burrata Stuffed Acorn Squash by Vintage Mixer
Apple Cinnamon Quinoa Muffins by Letty’s Kitchen
Autumn Apple and Kale Salad with Parmesan and Roasted Pumpkin Seeds by Simple Bites
Cheesy Pesto Vegetarian Spaghetti Squash Boats by Flavor the Moments
Butternut Squash, Mushroom and Poblano Enchiladas by Completely Delicious