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Roasted Fall Salad With Parsnips, Brussels Sprouts, And Grapes

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Roasted Fall Salad With Parsnips, Brussels Sprouts, And Grapes

Ingredients

  • 1 1/2 pounds parsnips, cut into 3-inch-long, 1/2-inch thick wedges
  • 1 pound brussels sprouts, trimmed and halved
  • 1 pound seedless red grapes
  • 8 large shallots, cut into eight wedges each
  • 2 fuyu persimmons, peeled and cut into 1-inch wedges
  • 1/2 bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons ground allspice
  • coarse salt and freshly ground pepper
  • 1/4 cup sherry-wine vinegar
  • maldon sea salt
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Published 2014-09-09 18:57:41 (2 years ago).

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