Roasted Root Vegetable Panzanella Recipe

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If you’re trying to figure out what to bring to a Friendsgiving potluck or Thanksgiving this year, you’ve come to the right spot. Roasted root vegetable panzanella with maple and brown butter dressing is the answer.

For this recipe, we lean on in-season root vegetables like carrots, parsnips, and beets, along with hearty kale, for a twist that fitting to fall. A maple brown butter dressing infused with fresh rosemary ties everything together and a scattering of crumbled goat cheese adds a creamy tang to every forkful.

Mix and Match Root Vegetables

In the recipe, I intentionally keep the selection of root vegetables up to you. That’s because it’s fall and we are bursting at the seams with a wide variety of root vegetables—you never know what you might find on your visit to the grocery store or the farmers market.

I opt for a colorful mix of carrots, beets, parsnips, and sweet potatoes, but even if you just select one or two, you won’t be disappointed.

Simply Recipes / Ciara Kehoe


Make this Salad up to 4 Hours Ahead

“Make-ahead” and “salad” don’t usually go hand in hand, but panzanella is an exception. Traditionally, panzanella is a Tuscan salad of crunchy bread and vegetables that’s made in the summer using juicy ripe tomatoes, cucumbers, and fresh herbs. The longer the salad sits, the bread soaks up the dressing and juices from the vegetables, which means it can sit for a few hours without any risk of it getting soggy and sad. This panzanella recipe is no different.

While you can dig into it almost immediately, you can make it up to 4 hours in advance. Technically, it can hold for even longer because the vegetables won’t wilt and the bread will continue to soak up more flavor. I recommend refreshing it right before serving with a generous drizzle of olive oil and vinegar. You may also need to season it with a bit of salt and black pepper.

Panzanella: A Side Dish or the Thanksgiving Star

Panzanella can be a side or the star. It has enough heft to be a meatless main dish—my husband and I have enjoyed it many times on its own for a simple and satisfying weeknight dinner. It’s also well-suited to entertain with and be served at your Thanksgiving feast.

Simply Recipes / Ciara Kehoe


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