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.
1 1/2poundsparsnips, peeled and cubed into 1/2-inch pieces
1 1/2poundsrutabaga, peeled and cubed into 1/2-inch pieces
8ouncesred onion, 1/2-inch diced
8ouncesmedium Brussels sprouts, shredded on the thin slicing blade of a food processor
8ouncesday-old hearty sourdough or multigrain bread, cut into 1/2-inch cubes
1/4cupapple cider vinegar
2teaspoonsfresh thyme leaves
1teaspoonsorghum or maple syrup
1/2teaspoonfreshly grated ginger
1/4teaspoonfreshly grated nutmeg
Kosher salt, to taste
Freshly ground black pepper, to taste
ACTIVE TIME: 20 minutesminutes
TOTAL TIME: 1 hourhour40 minutesminutes
Yield: 8to 10 servings
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.