Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Brussels sprouts (1 pound)
- Fuyu persimmons (2)
- Grapes, seedless red (1 pound)
- Parsnips (1 1/2 pounds)
- Shallots, large (8)
- Thyme, fresh (1/2 bunch)
- Condiments
- Sherry-wine vinegar (1/4 cup)
- Cooking & Baking
- Allspice, ground (2 teaspoons)
- Maldon sea salt (1)
- Olive oil, extra-virgin (3 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published November 9, 2011 (1 year ago).
42 people saved this recipe.
