fbpx
Hamburger menu icon
COOK
Alton Brown Logo on one line in white font
Alton Brown logo stacked in white font
SHOP
Magnifying glass search icon
Baseboard page divider
Alton Brown logo in grey font
Black x

SEARCH

A rolled up screen projector
Roasted root vegetables take center stage in Alton Brown's flavorful one-pan panzanella version of classic Thanksgiving stuffing.
Jump to Recipe - Print Recipe

 

Course: Sides & Salads
Keyword: Dairy-Free, Italian, Roasted Root Vegetable Panzanella, Sides, Thanksgiving, Vegetables

Roasted Root Vegetable Panzanella

Roasted root vegetable panzanella on a large white serving plate.
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8 to 10 servings
Skip the stuffing and go for this tasty and veggie-packed roasted root vegetable panzanella — it's a one-pan side dish that packs a punch of Thanksgiving flavor into one mouthwatering bite.
This recipe first appeared on Food Network.com.
Read More
Read Less
Print Recipe

Software

  • 1 1/2 pounds parsnips, peeled and cubed into 1/2-inch pieces
  • 1 1/2 pounds rutabaga, peeled and cubed into 1/2-inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  • 8 ounces red onion, 1/2-inch diced
  • 8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor
  • 8 ounces day-old hearty sourdough or multigrain bread, cut into 1/2-inch cubes
  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sorghum or maple syrup
  • 1/2 teaspoon freshly grated ginger
  • 1/4 teaspoon freshly ground nutmeg
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Specialized Hardware

Food processor
Roasted root vegetable panzanella on a large white serving plate.
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8 to 10 servings

Procedure

  • Heat oven to 425ºF. Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and kosher salt.
  • Roast the parsnips and rutabagas for 30 minutes.
  • Reduce the heat to 350ºF. Add the red onion to the roasting vegetables and stir to combine. Continue to roast the vegetables an additional 40 to 50 minutes.
  • While the vegetables roast, prepare the vinaigrette: Combine the apple cider vinegar, vegetable oil, thyme, garlic, mustard, sorghum syrup, ginger and nutmeg in a small lidded jar. Cover and shake the jar until the dressing is emulsified.
  • Add the Brussels sprouts and bread cubes to the roasting vegetables, stir to combine, and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Dress with the vinaigrette while still warm and season with salt and pepper as desired. Serve warm or at room temperature.
Alton independently selects these products—if you buy from one of our links, we may earn a commission from the brand.
Baseboard page divider

X

Leaving so soon?

Before you go, check out what’s new in the Alton Brown Shop!