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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

11 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
Served this as part of our gourmet dinner club - everyone RAVED!! Loved, loved, LOVED it!
Rating: Unrated
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.
Rating: Unrated
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.