Roasted Winter Vegetable Panzanella Recipe

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Roasted Winter Vegetable Panzanella With Watermelon Radish, Rutabaga, and Parmesan

Contains: Milk, Wheat, Soy

In case you’re unfamiliar with the Italian version of a salad with croutons, we present to you this delightful panzanella. Panzanellas are usually describe as “tomato-bread salad” in a red wine vinegar dressing, but ours is a wintry twist on that summer salad. Instead, we use rutabaga, Brussels sprouts, carrots, and radish to give it a whole lot of flavor and crunch. It’s tasty, it’s vegetarian, and it’s got soul, kid!

In Your Box (serves 2)

12 oz. Rutabaga
5 oz. Brussels Sprouts
1 Red Onion
12 oz. Carrots
1 Watermelon Radish
3 Garlic Cloves
4 Thyme Sprigs
1½ fl. oz. Red Wine Vinegar
3 oz. Seasoned Croutons
3 oz. Baby Arugula
¾ oz. Shaved Parmesan

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

Nutrition (per serving)
Calories
618
Carbohydrates
67g
Fat
31g
Protein
15g
Sodium
666mg

Recipe Steps

You Will Need

Olive Oil
Salt
Pepper
Cooking Spray

1 Baking Sheet
1 Mixing Bowl

1

Prepare the Ingredients

Thoroughly rinse produce and pat dry. Preheat oven to 425 degrees and line a baking sheet with foil. Peel rutabaga and cut into ½" dice. Halve Brussels sprouts. Peel, halve, and cut red onion into ½" slices. Peel carrot and slice into 1" pieces. Trim and peel watermelon radish. Slice as thinly as possible, stack, and cut into matchsticks. Coarsely chop garlic. Stem thyme.
2

Roast the Vegetables

Toss rutabaga, Brussels sprouts, red onion, carrot, half of garlic, and half of thyme on baking sheet with 1 Tbsp. olive oil. Season with a pinch of salt and pepper and roast for 20 minutes, or until vegetables are caramelized and tender. Allow to cool slightly.
3

Prepare the Vinaigrette

While vegetables are roasting, combine red wine vinegar, remaining garlic, remaining thyme, 1 tsp. water and 3 Tbsp. olive oil in a mixing bowl. Season with a pinch of salt and pepper, add croutons, and toss. The longer the croutons can sit and absorb the dressing, the better they will be!
4

Toss the Salad

Add the roasted vegetables and arugula to bowl with croutons. Toss gently to combine.
5

Plate the Dish

Divide panzanella between two plates or wide bowls. Garnish with watermelon radish and shaved parmesan.

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