Roasted Root Vegetable Panzanella

Name: Roasted Root Vegetable Panzanella
Prep time: 20 min
Total time: 100 min
Yield: 8
Ingredients: 1 ½ lb Parsnips (1 1/2 pounds parsnips, peeled and cubed into 1/2-inch pieces); 1 ½ lb Rutabaga (1 1/2 pounds rutabaga, peeled and cubed into 1/2-inch pieces); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil + 1/4 cup vegetable oil); ½ tsp Kosher Salt (1/2 teaspoon kosher salt + kosher salt, to taste); 8 oz Red Onion (8 ounces red onion, 1/2-inch diced); 8 oz Brussels Sprouts (8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor); 8 oz Sourdough Bread (8 ounces day-old hearty sourdough or multigrain bread, cut into 1/2-inch cubes); ¼ cup Apple Cider Vinegar (1/4 cup apple cider vinegar); 2 tsp Thyme (2 teaspoons fresh thyme leaves); 2 cloves Garlic (2 cloves garlic, minced); 1 tsp Dijon Mustard (1 teaspoon Dijon mustard); 1 tsp Sorghum Syrup (1 teaspoon sorghum or maple syrup); ½ tsp Ginger (1/2 teaspoon freshly grated ginger); ¼ tsp Nutmeg (1/4 teaspoon freshly ground nutmeg); 0 pieces Black Pepper (freshly ground black pepper, to taste)

A warm, hearty salad of roasted parsnips, rutabaga, Brussels sprouts, and sourdough bread tossed in a tangy apple cider vinaigrette with herbs and spices.

100 min

Servings8

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Vegetarian
Vegan
Dairy Free
Pescatarian

Ingredients

For 8 servings

Parsnips1 ½ lb · 1 1/2 pounds parsnips, peeled and cubed into 1/2-inch pieces
Rutabaga1 ½ lb · 1 1/2 pounds rutabaga, peeled and cubed into 1/2-inch pieces
Vegetable Oil1 tbsp · 1 tablespoon vegetable oil + 1/4 cup vegetable oil
Kosher Salt½ tsp · 1/2 teaspoon kosher salt + kosher salt, to taste
Red Onion8 oz · 8 ounces red onion, 1/2-inch diced
Brussels Sprouts8 oz · 8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor
Sourdough Bread8 oz · 8 ounces day-old hearty sourdough or multigrain bread, cut into 1/2-inch cubes
Apple Cider Vinegar¼ cup · 1/4 cup apple cider vinegar
Thyme2 tsp · 2 teaspoons fresh thyme leaves
Garlic2 cloves · 2 cloves garlic, minced
Dijon Mustard1 tsp · 1 teaspoon Dijon mustard
Sorghum Syrup1 tsp · 1 teaspoon sorghum or maple syrup
Ginger½ tsp · 1/2 teaspoon freshly grated ginger
Nutmeg¼ tsp · 1/4 teaspoon freshly ground nutmeg
Black Pepper0 pieces · freshly ground black pepper, to taste

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Steps

1Heat oven to 425ºF. Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and kosher salt.
2Roast the parsnips and rutabagas for 30 minutes.
3Reduce 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.
4While 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.
5Add 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.

Nutrition

Calories: 230kcal
Protein: 7g
Carbs: 45g
Fat: 3g
Fiber: 9g
Sugar: 16g

Estimated from the ingredient list.

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Questions

How long does roasted root vegetable panzanella take to make?

About 100 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 8 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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