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.
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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Brussels Sprout Panzanella [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 500 g Brussels sprouts
- 2 Tbsp olive oil
- 150 g slightly stale bread
- 3 Tbsp olive oil
- 1 Tbsp freshly chopped rosemary leaves
- 1 tsp Dijon mustard
- 6 Tbsp extra-virgin olive oil
- 2 Tbsp cider vinegar
- 2 tsp maple syrup
- 1 large garlic clove grated
- 1/2 tsp salt
- 2 handfuls of walnuts
- seeds from 1/2 large pomegranate
- 1/2 small red onion
- generous handful of freshly chopped parsley leaves
- Preheat oven to 200C/fan 180C/gas 6.
- Cut Brussels sprouts in halves. Toss in 2 Tbsp of olive oil. Spread on a baking tray and roast for 30 mins.
- Cut bread into 2cm [0.8 inches] dice. Toss in 3 Tbsp of olive oil and 1 Tbsp of freshly chopped rosemary leaves. Spread on a baking tray. After the Brussels sprouts have been in the oven for 20mins, add the croutons for the last 10mins.
- In the meantime, make the dressing in a small bowl by whisking together Dijon mustard, extra-virgin olive oil, cider vinegar, maple syrup, salt and grated garlic clove. Set aside.
- Remove seeds from half of the pomegranate. Finely chopped red onion and parsley.
- When the Brussels sprouts and croutons are ready, mix them together in a serving bowl or platter with the dressing, walnuts, pomegranate seeds, red onion and parsley. Season with salt if needed. Serve warm.
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