Roasted Root Vegetable Panzanella

This is a cold-weather twist on the classic Italian summer salad.

Parsnips, sweet potatoes, and beets are tossed in a delicious maple brown butter dressing.

It’s the ultimate make-ahead side for Thanksgiving.

Serving of Roasted Root Vegetable Panzanella in a Bowl with a Fork, Surrounded by a Table Setting with a Platter of More Panzanella, a Glass of Water, and a Table Napkin,

Simply Recipes / Ciara Kehoe

Roasted root vegetable panzanella with maple and brown butter dressing is the answer.

This panzanella recipe is no different.

I recommend refreshing it right before serving with a generous drizzle of olive oil and vinegar.

Bowl of Roasted Root Vegetable Panzanella Surrounded by a Slices of Bread, Vase of Flowers, Utensils, and a Kitchen Linen

Simply Recipes / Ciara Kehoe

You may also need to season it with a bit of salt and black pepper.

Panzanella: A Side Dish or the Thanksgiving Star

Panzanella can be a side or the star.

Its also well-suited to entertain with and be served at your Thanksgiving feast.

Close Up of Roasted Root Vegetable Panzanella in a Platter

Simply Recipes / Ciara Kehoe

Tear or slice the bread into 1-inch cubes.

You should have about 4 cups cubed bread.

Set aside on the baking sheet to cool.

Bread Torn into Bite Size Pieces and Placed on a Baking Pan for Roasted Root Vegetable Panzanella Recipe

Simply Recipes / Ciara Kehoe

Add the root vegetables and onion on a separate rimmed baking sheet.

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.

Seasoned Bread Pieces on a Sheet Pan for Roasted Root Vegetable Panzanella

Simply Recipes / Ciara Kehoe

Meanwhile, cut the butter into a few pieces and place it in a small saucepan over medium heat.

Add the rosemary and stir until fragrant, about 10 seconds.

Place the kale in a large bowl.

Toasted and Seasoned Bread Pieces for Roasted Root Vegetable Panzanella Recipe

Simply Recipes / Ciara Kehoe

Use your hands to massage the leaves until they feel less stiff, about 1 minute.

Once the vegetables are roasted, transfer them to the bowl of kale.

Add the toasted bread and pour the dressing all over.

Roughly Cubed Red Onion, Carrots, Parsnips, Sweet Potatoes, and Beets on a Baking Tray for Root Vegetable Panzanella Recipe

Simply Recipes / Ciara Kehoe

Toss well to coat everything.

Crumble the goat cheese on top and toss gently to combine.

Serve or cover and store at room temperature for up to 4 hours.

Seasoned Roughly Cubed Red Onion, Carrots, Parsnips, Sweet Potatoes, and Beets on a Baking Tray for Root Vegetable Panzanella Recipe

Simply Recipes / Ciara Kehoe

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Roasted Red Onion, Carrots, Parsnips, Sweet Potatoes, and Beets on a Baking Tray

Simply Recipes / Ciara Kehoe

Brown Butter Dressing Stirred Together Using a Spatula in a Sauce Pan

Simply Recipes / Ciara Kehoe

Herbs Mixed into Pot of Brown Butter Dressing Using a Spatula

Simply Recipes / Ciara Kehoe

Hand Massaging a Bowl of Chopped Kale until Tender

Simply Recipes / Ciara Kehoe

Roasted Root Vegetable Panzanella Ingredients Mixed Together in a Bowl

Simply Recipes / Ciara Kehoe

Platter of Roasted Root Vegetable Panzanella with a Serving Spoon, Sitting on a Kitchen Linen Next to Slices of Bread

Simply Recipes / Ciara Kehoe

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Bowl of Roasted Root Vegetable Panzanella Surrounded by a Slices of Bread, Vase of Flowers, Utensils, and a Kitchen Linen

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