Sprout, bacon and red pepper panzanella

Sprout, bacon and red pepper panzanella
  • Serves icon Serves 4
  • Time icon 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?

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

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

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. 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.

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Broccoli recipes

Winter panzanella with chilli, broccoli and anchovies

Inspired by delicious. Produce Award winner Richard Bertinet, of Bertinet...

Save recipe icon Save recipe icon Save recipe

Summer salads and sides

Panzanella

Panzanella, also called Tuscan bread salad, is made with tomato,...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Pigs in blankets traybake

If pigs in blankets are your favourite Christmas side dish,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.