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Gallery Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes Credit: Rob Tannenbaum Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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

Gallery Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes Credit: Rob Tannenbaum

Recipe Summary Servings: 6

Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes      Credit: Rob Tannenbaum

Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

Credit: Rob Tannenbaum

Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 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

Directions

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)

 Add Rating & Review     11 Ratings   5 star values:        3    4 star values:        2    3 star values:        3    2 star values:        2    1 star values:        1

Reviews (3)

Add Rating & Review     11 Ratings   5 star values:        3    4 star values:        2    3 star values:        3    2 star values:        2    1 star values:        1

Add Rating & Review

11 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 1

11 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 1

11 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 1

  • 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/22/2014   Served this as part of our gourmet dinner club - everyone RAVED!! Loved, loved, LOVED it!  

Martha Stewart Member     Rating: Unrated       11/09/2011   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.  

Martha Stewart Member     Rating: Unrated       11/07/2011   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.

    Martha Stewart Member

    Rating: Unrated 11/22/2014

Served this as part of our gourmet dinner club - everyone RAVED!! Loved, loved, LOVED it!

Rating: Unrated

Rating: Unrated 11/09/2011

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.

Rating: Unrated 11/07/2011

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.

All Reviews for Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest