Today I will tell you a Great Roasted Winter Vegetables Recipe you can easily make this recipe at home. Panzanella is a Tuscan bread salad that includes seasoned cubes of toasted bread, tossed in an olive oil vinaigrette dressing alongside with an assortment of raw vegetables. The concept is similar to the Middle Eastern fattoush salad which includes toasted pita bread.
Three big reasons to roast winter vegetables. Foremost, roasting makes winter vegetables of all kinds—root vegetables and brassicas—beautifully delicious. The insides get tender and sweetened while the outsides get browned and even slightly crispy.
This recipe is so wonderful!
- 1 head Romanesco
- And add 1 rutabaga
- 1 medium golden beet
- 4 small parsnips
- 6 large button mushrooms
- 4 heads of shallot
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
Gather the ingredients.
Spice it up—add 1/4 teaspoon chili flakes or a minced fresh chile with the salt.
Toss in a sprig of rosemary or thyme when you toss the vegetables with the oil for a soft note of these all-forceful herbs.
Drizzle with a teaspoon or two of balsamic vinegar before serving for a sweetened note.