Roasted Root Vegetable Panzanella
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.
- Time: 100 min
- Servings: 8
Source: Alton Brown
Ingredients
- pounds parsnips, peeled and cubed into 1/2-inch pieces
- pounds rutabaga, peeled and cubed into 1/2-inch pieces
- tablespoon vegetable oil
- teaspoon kosher salt
- ounces red onion, 1/2-inch diced
- ounces medium Brussels sprouts, shredded on the thin slicing blade of a food pro
- ounces day-old hearty sourdough or multigrain bread, cut into 1/2-inch cubes
- apple cider vinegar
- vegetable oil
- teaspoons fresh thyme leaves
- garlic, minced
- teaspoon Dijon mustard
- teaspoon sorghum or maple syrup
- teaspoon freshly grated ginger
- teaspoon freshly ground nutmeg
- kosher salt, to taste
- freshly ground black pepper, to taste