Name: Roasted Root Vegetable Panzanella
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: For the salad -; 8 ounces (1/2 loaf) sourdough or country-style bread -; 5 tablespoons olive oil, divided, plus more as needed -; 1 teaspoon plus 1/4 teaspoon kosher salt, divided, plus more as needed -; 1/2 teaspoon freshly ground black pepper, divided, plus more as needed -; 2 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets -; 1 small red onion -; For the brown butter dressing -; 4 tablespoons unsalted butter -; 1 tablespoon chopped fresh rosemary -; 3 tablespoons apple cider vinegar, plus more as needed -; 2 teaspoons Dijon mustard -; 2 teaspoons maple syrup -; 1/4 teaspoon kosher salt -; 1/4 teaspoon freshly ground black pepper -; For assembly -; 1 medium bunch (about 6 ounces) lacinato kale -; 4 ounces goat cheese -

Ingredients for - Roasted Root Vegetable Panzanella

1. For the salad

2. 8 ounces (1/2 loaf) sourdough or country-style bread

3. 5 tablespoons olive oil, divided, plus more as needed

4. 1 teaspoon plus 1/4 teaspoon kosher salt, divided, plus more as needed

5. 1/2 teaspoon freshly ground black pepper, divided, plus more as needed

6. 2 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets

7. 1 small red onion

8. For the brown butter dressing

9. 4 tablespoons unsalted butter

10. 1 tablespoon chopped fresh rosemary

11. 3 tablespoons apple cider vinegar, plus more as needed

12. 2 teaspoons Dijon mustard

13. 2 teaspoons maple syrup

14. 1/4 teaspoon kosher salt

15. 1/4 teaspoon freshly ground black pepper

16. For assembly

17. 1 medium bunch (about 6 ounces) lacinato kale

18. 4 ounces goat cheese

How to cook deliciously - Roasted Root Vegetable Panzanella

1 . Stage

Preheat the oven to 425°F. Arrange the oven rack to the center of the oven.

2 . Stage

Tear the bread: Tear or slice the bread into 1-inch cubes. You should have about 4 cups cubed bread.

3 . Stage

Season and toast the bread: Place the cubed bread on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss with your hands to coat. Spread it out into an even layer and bake, tossing halfway through, until dry and golden, 6 to 8 minutes. Set aside on the baking sheet to cool.

4 . Stage

Roast the vegetables: Add the root vegetables and onion on a separate rimmed baking sheet. Drizzle with 3 tablespoons olive oil, and season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss with your hands to coat and spread out in an even layer. Roast the vegetables, tossing halfway through, until tender and caramelized, 40 to 45 minutes.

5 . Stage

Make brown butter dressing: Meanwhile, cut the butter into a few pieces and place it in a small saucepan over medium heat. Cook, stirring occasionally, until the butter just begins to toast, get brown, and has a nutty aroma, about 4 minutes total. Add the rosemary and stir until fragrant, about 10 seconds. Remove from the heat and carefully stir in the vinegar, mustard, maple syrup, salt, and black pepper.

6 . Stage

Massage the kale: Place the kale in a large bowl. Use your hands to massage the leaves until they feel less stiff, about 1 minute.

7 . Stage

Assemble the salad: Once the vegetables are roasted, transfer them to the bowl of kale. Add the toasted bread and pour the dressing all over. Toss well to coat everything. Let the salad rest at room temperature for at least 10 minutes, tossing occasionally, to distribute the dressing. Crumble the goat cheese on top and toss gently to combine.

8 . Stage

Serve: Serve or cover and store at room temperature for up to 4 hours. Before serving, taste and season with a splash of vinegar, a drizzle of olive oil, and salt and black pepper. Did you love the recipe? Leave us stars below!