Roasted Root Vegetable Panzanella Recipe | Alton Brown

Ingredients

• 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