Panettone Panzanella with Chorizo & Brussels Sprouts

Prep time: 15min
Total time: 45min
Serves: 8
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
calories
270
fat
17 g
saturated fat
3 g
carbs
25 g
sugar
9 g
protein
7 g
cholestrol
15 mg
fibre
4 g
sodium
320 mg

Directions

  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.

  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.

  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.