Panettone Panzanella with Chorizo & Brussels Sprouts
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- 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.
Tips
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Nutritional Facts
- Calories:
- 270
- Fat:
- 17 g
- Saturated Fat:
- 3 g
- Carbs:
- 25 g
- Fibre:
- 4 g
- Sugar:
- 9 g
- Cholesterol:
- 15 mg
- Protein:
- 7 g
- Sodium:
- 320 mg