This delicious Brussels sprout panzanella makes a wonderful winter salad. Tossed in a cider vinegar dressing, it is topped with crunchy homemade rosemary croutons, juicy pomegranate seeds and walnuts. Perfect for the holiday season as a Christmas side dish, it can also be enjoyed the rest of the year as an accompaniment or light main.
Originally from Tuscany, Panzanella is a traditional summer dish made from tomatoes and bread. The bread is soaked in the tomato juices and olive oil. A simple yet tasty salad, that can easily transport you to the side of a picturesque Tuscan hill.
This wintery version is not as juicy but the contrast between the soft Brussels sprout and crunchy croutons works really well.
Best eaten warm, this Brussels sprout panzanella recipe is also quick and easy to make. Avoid wasting stale bread by transforming them into crunchy homemade croutons. I like using 2-day old sourdough cut into big chunky pieces and tossed in olive oil and rosemary. So good!
My love of roasted Brussels sprouts knows no bound. This is without a doubt my favourite way to eat them so you will find plenty of recipes on the blog such as my Maple-Roasted Brussels Sprouts with Chestnuts below, or my Roasted Brussels Sprouts And Cauliflower Salad, Asian Roasted Brussels Sprouts with Cashews, Brussels Sprouts, Chickpeas & Pomegranate Chipotle Salad, Roasted Brussels Sprouts & Cauliflower With Truffle Oil.
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