Roasted Root Vegetable Panzanella Recipe

Name: Roasted Root Vegetable Panzanella Recipe
Total time: 100 min
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

altonbrown.com

Roasted root vegetables take center stage in Alton Brown's flavorful one-pan panzanella version of classic Thanksgiving stuffing.

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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