Meal Kit

Roasted Winter Vegetable Panzanella

With Watermelon Radish, Rutabaga, and Parmesan

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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. 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. 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. 4

    Toss the Salad

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

  5. 5

    Plate the Dish

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

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