Sprout, bacon and red pepper panzanella - delicious. magazine
Sprouts aren’t just for Christmas. This wintry traybake take on panzanella pairs sprouts with salty lardons and roasted red peppers.
Ingredients
- 500g brussels sprouts, trimmed and halved
- 3 shallots, quartered
- ½ tsp caraway seeds
- 4 tsp olive oil
- 150g bacon lardons
- 2 garlic cloves
- 3 thick (3cm) slices sourdough bread, torn into bite-size chunks
- 200ml chicken stock
- 1 tsp red wine vinegar
- 1 tbsp nonpareille capers
- 2 jarred roasted red peppers, cut into strips
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