Northern Harvest Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Roasted root vegetables and seasonal greens tossed in a herb-infused olive oil, finished with a sprinkle of toasted walnuts for earthy depth. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs olive oil, medium, peeled and diced carrots, medium, peeled and diced parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp olive oil
• 2 medium, peeled and diced carrots
• 2 medium, peeled and diced parsnips
• 1 medium, thinly sliced red onion
• 4 cups, stemmed and torn kale
• 1 tbsp, finely chopped fresh thyme
• 1/4 cup, roughly chopped toasted walnuts
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced carrots, parsnips, and sliced red onion with 2 tbsp olive oil, sea salt, and black pepper on a baking sheet.
2. Step 2: Roast for 25 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
3. Step 3: While vegetables roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add kale and thyme, cooking for 3 minutes until wilted and bright green.
4. Step 4: Combine roasted vegetables and kale mixture in a bowl. Toss with toasted walnuts and adjust seasoning if needed.