Name: Roasted Brussels Sprouts Panzanella
Prep time: 35 min
Cook time: 30 min
Total time: 76 min
Ingredients: 1 pound Brussels sprouts (trimmed and cut in half); 3 tablespoons olive oil (divided); Kosher salt and fresh cracked black pepper; 6 ounces crusty bread (cut into 1-inch cubes); 1 cup cherry tomatoes (halved); 1/4 cup shallots (thinly sliced); 1/4 cup crispy fried onions ((optional)); 4 tablespoons olive oil; 2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon fresh thyme (chopped)

Jump to Recipe Print Recipe

Discover the perfect holiday side dish – Roasted Brussels Sprouts Panzanella. Crispy sprouts, toasted bread, juicy tomatoes and a tangy vinaigrette combine to create a flavorful and satisfying dish.

A serving of brussels sprouts panzanella in a small bowl.

Crispy, Tangy, Delicious Bread Salad

Thanksgiving is a time for classic dishes, but that doesn’t mean we can’t have a little fun, too. This Roasted Brussels Sprouts Panzanella is the perfect modern twist on a holiday staple (just like this Friendsgiving Cocktail Party menu!).

But, don’t let the time of year hold you back from making it…combined with fresh flavors, it’s a side dish worthy of any occasion or season. We’re talking crispy, charred sprouts tossed with toasted bread cubes, juicy cherry tomatoes, and a tangy white wine vinaigrette. The best part? You can make it ahead of time and just let the flavors mingle before serving.

This panzanella is unfussy and totally delicious at room temperature, so you don’t have to stress about getting it piping hot before guests arrive. The nooks and crannies in the bread soak up all that tasty dressing, while the sprouts and tomatoes provide pops of freshness. And if you really want to take it over the top, a sprinkle of crispy fried onions on top is highly recommended (just trust us on that one).

Ditch boring old side dishes and give this Brussels sprouts panzanella a try. Sprout it out loud!

Raw ingredients for brussels sprouts panzanella scattered on a counter.

Gather Your Ingredients

In addition to kosher salt and fresh cracked black pepper, you’ll need…

Brussels sprouts – trimmed and cut in half to make them bite-sized and provide more surface area for charring (aka flavor-making!).
Crusty bread – a baguette, your homemade sourdough, a country loaf from the farmer’s market…any hearty, crusty bread will do.
Cherry tomatoes – look for plump, juicy tomatoes; their juices will mingle with the dressing and other ingredients for some sweet flavor.
Shallots – for a mellow, peppery bite.
Crispy fried onions – yep, the kind you add to a green bean casserole. Or, you can find crispy fried shallots at international markets (that’s what I use).
Dressing ingredients – olive oil, white wine vinegar, Dijon mustard, and fresh thyme.

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

Roast the sprouts – Toss the Brussels sprouts with olive oil and season with kosher salt and fresh cracked black pepper. Arrange them in a single layer on a baking sheet and roast for 20 to 30 minutes in a 425°F oven, tossing them halfway through. Remove to a large serving bowl to cool.

Toast the bread cubes – Reduce the oven temperature to 400°F. Toss the bread cubes olive oil; season with salt and pepper. Arrange the bread in an even layer on the same baking sheet. Bake for 10 minutes until golden. Set aside.

Charred brussels sprouts on a baking sheet.

Make the dressing – Whisk the dressing ingredients together; season to taste with kosher salt and black pepper.
Toss the panzanella – Add the cherry tomatoes, red onion and bread cubes to the bowl of Brussels sprouts. Pour in the dressing and toss to combine. Allow to rest for 20 to 30 minutes for the flavors to mingle. Garnish with crispy fried onions before serving.

Vinaigrette ingredients in a bowl with a fork.

What is Panzanella?

Panzanella is a traditional Tuscan salad that originated as a way to use up stale bread: made with chunks of bread, ripe tomatoes, onions, and fresh basil, all tossed in a simple vinaigrette dressing. The bread soaks up the juices from the tomatoes and the dressing, becoming soft and flavorful.

This dish is usually served at room temperature and is popular in the summer when tomatoes are at their peak. However, modern variations can include a wide variety of ingredients…like Brussels sprouts!

You Don’t Need Stale Bread

You can certainly use day old bread, but the key to achieving the best texture for your bread salad is toasting it in the oven until it’s dry and just golden. So, whether your using the leftover loaf from last night’s dinner or a fresh baguette you picked up today…don’t skip the toasting!

Make Ahead Steps

Panzanella is a great make-ahead dish to save you time and stress. Here’s how to plan ahead…

Roast the sprouts earlier in the day or the day before; cool and refrigerate.
Toast the bread cubes earlier in the day; cover and set aside on the counter.
Prep the tomatoes, shallots and dressing; store individual components in the fridge the day before, or toss them in a bowl together the same day and set aside.
Toss all the components of your Brussels sprouts panzanella together 30 minutes before serving and rest it on the counter. Don’t forget to garnish with fried onions just before serving.

Brussels sprouts panzanella topped with crispy fried onions.

Storage Tips

There is nothing like freshly made panzanella. However, you can refrigerate leftovers in an airtight container for 1 to 2 days. The texture will never be the same after refrigeration, but the flavors are still on point. After a couple of days, that bread will likely be too soggy or limp to be enjoyable.

You can enjoy your leftovers chilled, or leave it at room temperature for 30 minutes then give it a toss to fluff it up.

You Might Also Like…

Roasted Brussels Sprouts Panzanella

Linda Feller

Print Recipe Pin Recipe Save

1 16

Salad, Side Dish

Italian

servings

282 kcal

Equipment

Ingredients

1 pound Brussels sprouts, trimmed and cut in half
3 tablespoons olive oil, divided
Kosher salt and fresh cracked black pepper
6 ounces crusty bread, cut into 1-inch cubes
1 cup cherry tomatoes, halved
¼ cup shallots, thinly sliced
¼ cup crispy fried onions, (optional)

For the dressing:

4 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon fresh thyme, chopped

Instructions

Preheat the oven to 425°F.
Toss the Brussels sprouts with 1 tablespoon of olive oil and season with kosher salt and fresh cracked black pepper. Arrange them in a single layer on a baking sheet and roast for 20 to 30 minutes, tossing them halfway through, until they are just tender in the middle and golden brown in spots. Remove to a large serving bowl to cool.
Reduce the oven temperature to 400°F. Toss the bread cubes with 2 tablespoons of olive oil; season with salt and pepper. Arrange the bread in an even layer on the same baking sheet. Bake for 10 minutes until golden. Set aside.
Whisk the dressing ingredients together; season to taste with kosher salt and black pepper.
Add the cherry tomatoes, red onion and bread cubes to the bowl of Brussels sprouts. Pour in the dressing and toss to combine. Allow to rest for 20 to 30 minutes for the flavors to mingle.
Garnish with crispy fried onions before serving.

Notes

Storing leftovers – Refrigerate leftovers in an airtight container for 1 to 2 days. The bread will lose its ideal texture, but the flavor will still be great. Any longer and it will likely become too soggy.
Make ahead tip – Prep and store individual components a day in advance or earlier in the day (see full post for detailed instructions). Toss everything together 30 minutes before serving so the flavors can marry.

Nutrition

holidays, oven, thanksgiving

Did your taste buds do a happy dance? Give us a shout in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.