Panettone Panzanella with Chorizo & Brussels Sprouts

  • Prep Time 15 min
  • Total Time 45 min
  • Serves: 8

Ingredients

  • 1 1/2 lb Brussels sprouts, halved lengthwise 750 g
  • 1/2 cup olive oil, divided 125 mL
  • 4 cups panettone or sourdough bread, cut into 1-in. (2.5-cm) cubes 1 L
  • 1 pkg Sensations by Compliments Mild Sliced Chorizo 100 g
  • 3 tbsp apple cider vinegar 45 mL
  • 1 tbsp Dijon mustard 15 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 1/3 cup minced red onion 75 mL
  • 1 Granny Smith apple, diced

Directions

  • Step 1

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In bowl, toss Brussels sprouts with 2 tbsp (30 mL) olive oil. Arrange mixture in single layer on prepared baking sheet. Bake 10 to 12 min. until tender crisp; mixing sprouts on sheet halfway through to loosen leaves for added crispiness.

  • Step 2

    In bowl, toss panettone cubes with chorizo and 2 tbsp (30 mL) olive oil. Stir into sprout mixture on baking sheet. Bake another 10 to 12 min. until bread is golden brown and toasted.

  • Step 3

    Meanwhile, whisk together remaining oil, vinegar, mustard, salt, pepper and red onion. Drizzle over baking sheet mixture, add apple and toss to coat. Transfer to serving bowl or individual plates. Serve immediately.

Tip

Garnish with shaved Parmesan cheese.

Use any leftover as a stuffing for thick-cut pork chops or chicken breasts.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Calories 270
  • Fat 17 g
  • Saturated Fat 3 g
  • Carbs 25 g
  • Sugar 9 g
  • Protein 7 g
  • Cholesterol 15 mg
  • Fibre 4 g
  • Sodium 320 mg