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Roasted Root Vegetable Panzanella
Ingredients
- for the salad
- 8 ozsourdough or country-style bread
- 5 tbspolive oil
divided, plus more as needed
- 1 tspplus 1/4 teaspoon kosher salt
divided, plus more as needed
- ½ tspfreshly ground black pepper
divided, plus more as needed
- 2 lbroot vegetables
such as carrots, parsnips, sweet potatoes, and beets
- 1 smallred onion
- for the brown butter dressing
- 4 tbspunsalted butter
- 1 tbspchopped fresh rosemary
- 3 tbspapple cider vinegar
plus more as needed
- 2 tspdijon mustard
- 2 tspmaple syrup
- ¼ tspkosher salt
- ¼ tspfreshly ground black pepper
- for assembly
- 1 mediumbunch lacinato kale
about 6 ounces
- 4 ozgoat cheese
Directions
- 1
Preheat the oven to 425°F. Arrange the oven rack to the center of the oven.
- 2
Tear the bread: Tear or slice the bread into 1-inch cubes. You should have about 4 cups cubed bread.
- 3
Season and toast the bread: Place the cubed bread on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss with your hands to coat. Spread it out into an even layer and bake, tossing halfway through, until dry and golden, 6 to 8 minutes. Set aside on the baking sheet to cool.
- 4
Roast the vegetables: Add the root vegetables and onion on a separate rimmed baking sheet. Drizzle with 3 tablespoons olive oil, and season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss with your hands to coat and spread out in an even layer. Roast the vegetables, tossing halfway through, until tender and caramelized, 40 to 45 minutes.
- 5
Make brown butter dressing: Meanwhile, cut the butter into a few pieces and place it in a small saucepan over medium heat. Cook, stirring occasionally, until the butter just begins to toast, get brown, and has a nutty aroma, about 4 minutes total. Add the rosemary and stir until fragrant, about 10 seconds. Remove from the heat and carefully stir in the vinegar, mustard, maple syrup, salt, and black pepper.
- 6
Massage the kale: Place the kale in a large bowl. Use your hands to massage the leaves until they feel less stiff, about 1 minute.
- 7
Assemble the salad: Once the vegetables are roasted, transfer them to the bowl of kale. Add the toasted bread and pour the dressing all over. Toss well to coat everything. Let the salad rest at room temperature for at least 10 minutes, tossing occasionally, to distribute the dressing. Crumble the goat cheese on top and toss gently to combine.
- 8
Serve: Serve or cover and store at room temperature for up to 4 hours. Before serving, taste and season with a splash of vinegar, a drizzle of olive oil, and salt and black pepper. Did you love the recipe? Leave us stars below!
Roasted Root Vegetable Panzanella
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About this Recipe
Craving a comforting side dish that perfectly captures the flavors of fall and winter? This Roasted Root Vegetable Panzanella offers a delightful twist on a classic, transforming it into the ultimate make-ahead Thanksgiving side that’s sure to impress.
What sets this panzanella apart is its clever embrace of seasonal root vegetables—carrots, parsnips, sweet potatoes, and beets—roasted to tender perfection. The star, however, is the luxurious maple brown butter dressing, infused with fresh rosemary, which coats every piece with irresistible sweetness and tang. This recipe truly shines as a side dish, ready to impress with minimal last-minute fuss.
Prepare your palate for a symphony of textures and tastes with every forkful. You'll savor the slightly crisp yet yielding cubes of sourdough bread, beautifully caramelized root vegetables like sweet potatoes and parsnips, and the bright, peppery bite of lacinato kale. The sweet and tangy maple brown butter dressing, infused with earthy rosemary, brings everything together, perfectly complemented by the creamy, tangy notes of goat cheese. It's a robust yet balanced salad that feels both hearty and fresh, embodying the warmth of the season in every delicious bite.
Feel free to experiment with your favorite root vegetables; beyond carrots, parsnips, sweet potatoes, and beets, turnips or rutabaga would also be delicious additions. If sourdough bread isn't available, any good quality country-style bread will work wonderfully for soaking up all the delicious dressing. For a dairy-free option, you can easily omit the goat cheese, and if needed, ensure the brown butter dressing uses a plant-based butter alternative.
This Roasted Root Vegetable Panzanella is designed to be the standout side dish at your Thanksgiving feast or any cozy fall and winter gathering. It pairs beautifully with roasted meats or simply as a hearty vegetarian main course.