Roasted Fall Vegetable Salad with Grapes

This salad combines several root vegetables with some fruit to create a nice fall side dish. I really enjoy roasted grapes, they add a nice pop of sweetness to dishes like this.

Recipe from Martha Stewart.

-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 baking apples, 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
-Salt and pepper

Preheat oven to 475 degrees.
In a large bowl, combine parsnips, brussels sprouts, grapes, shallots, apples, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
Spread the mixture in an even layer on two baking sheets and roast for 35 minutes stirring occasionally, until golden brown and tender.

Serve with a drizzle of olive oil.
I really liked this recipe as a side dish. The carrots and brussels had a nice savory flavor. The shallots were mild. The parsnips, apples and grapes all added a sweetness to the dish. The best bite of this had a mixture of sweet and savory ingredients.


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