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Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

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Recipe photo courtesy of Rob Tannenbaum

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

Source: The Martha Stewart Show
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Ingredients

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How would you rate this recipe?
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  • vjanzen
    22 NOV, 2014
    Served this as part of our gourmet dinner club - everyone RAVED!! Loved, loved, LOVED it!
    Reply
  • jenniealice1357
    9 NOV, 2011
    On the show Nora said that this was a good template for other ingredients so I used little red potatoes, onions, squash, carrots, and celery. It made a lot of veggies–2 pans are necessary. When they were done I put the dish on the table, went to get a few more dishes, and by the time I got back and sat down there were barely and vegetables left! Needless to say everyone found them quite tasty. Next time I think I'll do a double batch.
    Reply
  • Dvstall
    7 NOV, 2011
    I saw this on today's show and thought it looked intriguing. My husband and I both dislike Brussels sprouts, but I thought the roasting would help. Wow oh wow !!! So good. He said they are the best Brussels sprouts he has ever eaten. Never got around to tossing on the vinegar. Great combination of wonderful flavors and quick to prepare.
    Reply

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