Roasted Winter Vegetable Panzanella

With Watermelon Radish, Rutabaga, and Parmesan

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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A note about serious food allergies

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
  • Info
    3 oz. Seasoned Croutons
  • 3 oz. Baby Arugula
  • Info
    ¾ oz. Shaved Parmesan
  • 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
  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Roast the Vegetables
    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.

  • Step 3 - Prepare the Vinaigrette
    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!

  • Step 4 - Toss the Salad
    4

    Toss the Salad

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

  • Step 5 - Plate the Dish
    5

    Plate the Dish

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