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Sprout, bacon and red pepper panzanella

Name: Sprout, bacon and red pepper panzanella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

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?

Easy
January 2023

Test kitchen approved

Serves 4
Hands-on time 10 min. Oven time 20 min

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?

Dairy-free recipes

Nutrition: per serving

Calories: 286kcals
Fat: 14.7g (4.2g saturated)
Protein: 9.9g
Carbohydrates: 24.3g (6.5g sugars)
Fibre: 8.4g
Salt: 1.7g

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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

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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

Nutrition: per serving

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.