Winter Panzanella
Panzanella, traditionally a summer dish, is transformed to fit into each season! This recipe is flexible enough to use any winter vegetables you have lying around. Don’t skip the homemade croutons – they are irreplaceable in this dish. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
Crutons
Roasted Vegetables
- 1 large carrot* optional. Other root vegetables could be used instead
- 1 sweet potato*
- 1 onion* white or red
- 1 acorn squash* other winter squash can be used
- 2 medium parsnips* optional. Other root vegetables could be used instead
- 1 lb brussels sprouts*
- 1 tbsp olive oil
- salt + pepper to taste
- microgreens* optional
Dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup*
Instructions
Crutons
- Heat oven to 425 and line a baking sheet with parchment paper.In medium bowl toss together bread cubes, olive oil, thyme, salt, and pepper. Spread bread mixture evenly onto pan. Bake for 8-10 minutes until golden brown and crispy. Stir croutons about half-way through baking.Remove to plate or bowl.
Roasted Vegetables
- Wash vegetables thoroughly. Peel sweet potato, carrots, parsnips and squash (this is optional. Leave the peels on for a nutritional boost and extra texture.)
- Slice squash in half and use a spoon to remove the seeds. Chop squash and potatoes into 1 inch cubes. Cut end off Brussels sprouts and slice in half. Cut carrots and parsnips in half the slice into 1 inch quarter moons. Cut ends off onions and slice into quarters from top to bottom.
- Add vegetables to the bowl you used for the croutons. Toss with an additional 1 tbsp olive oil (additional may be required to fully coat vegetables) salt and fresh cracked pepper. Mix to spread seasonings through vegetables.
- Spread vegetables on the same pan used for croutons. Make sure they are in a single layer and there is space around them for the air to circulate. A 2nd pan may be necessary if you have a lot of vegetables.
- Roast vegetables for 20 minutes. Remove pans and flip vegetable over to get a rich brown color on each side. Return pan to oven and roast for an additional 15-20 minutes until vegetables are brown, and can be pierced easily with a fork.
Dressing
- While vegetables are cooking, make dressing. In mason jars or bowl add the dressing ingredients. Stir to combine and set aside.
Assembly
- When vegetables are browned and tender, remove them from the oven. On a large plate, or in a salad bowl arrange cooked vegetables and croutons, stirring gently to mix all together. Drizzle dressing over the top and enjoy immediately.
- Optional toppings: microgreens, fresh herbs, bacon crumbles, goat cheese, flaky sea salt.
Notes
Food Styling and Photography by Sierra Buchholz
Nutritional values do not include optional toppings.
Nutrition
Calories: 284kcalCarbohydrates: 37gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 102mgPotassium: 953mgFiber: 9gSugar: 9gVitamin A: 8240IUVitamin C: 86mgCalcium: 105mgIron: 3mg
