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