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

Roasted Root Vegetable Panzanella

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8
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  • 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 grated nutmeg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Specialized Hardware

  • Food processor
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8

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.
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