Roasted Fall Salad With Parsnips Brussels Sprouts And Grapes Food

ROASTED BRUSSELS SPROUTS AND PARSNIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix salad dressing, brown sugar, and thyme together in a small bowl.
• Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
• Bake in preheated oven until vegetables are tender, about 40 minutes.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED FALL SALAD WITH PARSNIPS, BRUSSELS SPROUTS, AND GRAPES

Steps:

• 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.

ROASTED BRUSSELS SPROUTS WITH GRAPES

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

BRUSSELS SPROUTS WITH PARSNIPS

Steps:

• Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss mixture and serve.

ROASTED AND RAW BRUSSELS SPROUTS SALAD

Steps:

• Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
• Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
• Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
• Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
• Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS

Steps:

• Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
• In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil 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 garnish with thyme leaves. Season with sea salt and serve.