
Sprout, bacon and red pepper panzanella
- Published: 19 Dec 22
- Updated: 18 Mar 24
Sprouts aren’t just for Christmas! This wintry take on Italy’s beloved bread salad pairs sprouts with salty lardons and sweet roasted red peppers. Roasting everything in one tin keeps it simple.

How about a classic panzanella next?
Ingredients
- 500g brussels sprouts, trimmed and halved
- 3 shallots, quartered
- ½ tsp caraway seeds
- 4 tsp olive oil
- 150g bacon lardons
- 2 garlic cloves
- 3 thick (3cm) slices sourdough bread, torn into bite-size chunks
- 200ml chicken stock
- 1 tsp red wine vinegar
- 1 tbsp nonpareille capers
- 2 jarred roasted red peppers, cut into strips
Method
- Heat the oven to 200°C fan/gas 7. Spread the sprouts and shallots out in a large deep roasting tin. Season with a pinch of salt and scatter over the caraway seeds, drizzle over 1 tsp oil then top with the lardons. Put the (unpeeled) garlic cloves in a corner of the tin. Roast for 10 minutes.
- Stir up the contents of the tin, pour the chicken stock into the base then scatter over the torn bread. Bake for another 10 minutes until the lardons are crisp, the sprouts have browned and the bread is golden on top.
- Remove the garlic cloves from the roasting tin and squeeze the flesh out of their skins into a small bowl. Mash the garlic with a fork then whisk in the remaining 3 tsp oil and the vinegar. Tip this into the roasting tin along with the capers and peppers. Toss everything together, season and serve.
- Recipe from January 2023 Issue
Nutrition
- Calories
- 286kcals
- Fat
- 14.7g (4.2g saturated)
- Protein
- 9.9g
- Carbohydrates
- 24.3g (6.5g sugars)
- Fibre
- 8.4g
- Salt
- 1.7g
delicious. tips
Eco tip: This recipe is perfect for (and tastes even better with) slightly stale bread – it soaks up some of the roasting juices and toasts on top to give crisp edges.
Don’t waste it: You don’t need to remove the outer leaves of a brussels sprout – just trim away any ends that look particularly brown or wilted.
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