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
Chef
Scott Gorsky
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
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3 oz. Seasoned Croutons
- 3 oz. Baby Arugula
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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.
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Nutrition (per serving)
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Calories448
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Carbohydrates72g
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Fat11g
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Protein14g
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Sodium784mg
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
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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.
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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.
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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!
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4 Toss the Salad
Add the roasted vegetables and arugula to bowl with croutons. Toss gently to combine.
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5 Plate the Dish
Divide panzanella between two plates or wide bowls. Garnish with watermelon radish and shaved parmesan.
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