Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes
Enhance the flavor of roasted fall vegetables with herbs, spices, and seasonal fruit. This recipe comes from TV chef Nora Singley. Also try: Roasted Fall Vegetable Salad
- 1 1/2 pounds parsnips, cut into 3-inch-long, 1/2-inch thick wedges
- 1 pound brussels sprouts, trimmed and halved
- 1 pound seedless red grapes
- 8 large shallots, cut into eight wedges each
- 2 fuyu persimmons, peeled and cut into 1-inch wedges
- 1/2 bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 teaspoons ground allspice
- Coarse salt and freshly ground pepper
- 1/4 cup sherry-wine vinegar
- Maldon sea salt
Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks.
In a large bowl, combine parsnips, brussels sprouts, grapes, shallots, persimmons, and thyme. Add olive oil and allspice and season with coarse salt and pepper; toss to combine.
Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and season with thyme leaves and sea salt. Serve.