Roasted Brussels Sprouts Panzanella

Roasted Brussels Sprouts Panzanella

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.

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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

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