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