
While panzanella may have originated as a creative way to use stale bread, we now think of it as a creative way to get in our veggies while still eating lots of carbs. In this version, we’re doing a take on the classic combo of hot pretzels and mustard: Instead of summery tomatoes, Brussels sprouts and onions get roasted in bacon fat. To cut through that richness and bring the whole dish together, we toss everything in a mustard vinaigrette made with Maile Whole Grain Mustard. The grainy texture and spicy intensity elevate this dish into a true showstopper.
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Ingredients
- 7
slices thick-cut bacon
- 1 lb.
Brussels sprouts, halved
- 1
medium yellow onion, cut lengthwise into ½-inch slices
- 3
garlic cloves, grated
- 1/2 tsp.
chili flakes
-
Kosher salt
-
Freshly ground black pepper
- 1/2 c.
plus 1 tablespoon olive oil, divided
- 2 Tbsp.
- 3 Tbsp.
red-wine vinegar
- 2 Tbsp.
honey
- 3
soft pretzels, cut into 1-inch pieces
-
- Step 1Preheat the oven to 425°. Line a baking sheet with parchment paper.
- Step 2Arrange the bacon on the sheet and bake until crisp, about 20 minutes. Transfer to a paper towel-lined plate. Pour out the majority of the fat from the sheet, leaving some residue. Chop bacon coarsely and set aside.
- Step 3Add the Brussels sprouts, onion, garlic, chili flakes, 1 teaspoon salt, and ¼ teaspoon pepper to the same baking sheet. Drizzle with ¼ cup olive oil; toss to coat. Roast until tender and slightly browned, about 20 minutes.
- Step 4While the vegetables are roasting, make the dressing: In a large heatproof bowl, combine ¼ cup olive oil, Maile Whole Grain Mustard, vinegar, honey, and a pinch each of salt and pepper. Add the roasted vegetables and chopped bacon to the bowl with the dressing and let cool slightly.
- Step 5Again on the same baking sheet, toss the pretzel pieces with the remaining 1 tablespoon olive oil; season with salt and pepper and bake until crisp, 10 to 15 minutes. Add to the bowl with the vegetables and bacon. Toss everything together, transfer to a serving bowl, and serve.
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