Roasted Root Vegetable Panzanella Recipe

Serves: 4 Save

Ingredients (15)

  • 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, peeled and cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 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
  • 1 medium bunch (about 6 ounces) lacinato kale, destemmed and torn into bite-sized pieces
  • 4 ounces goat cheese

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Learn how to make this recipe at Simply Recipes