I wrote about this panzanella here. It’s a total gem, star-of-the-winter kitchen, keeper. I’m not sure that it will ever rate high on the ‘man-food’ scale, but they will learn to like it. Take it from the woman who turned her ultimate carnivore partner into a chickpea eating glutton – they will learn to like it.
The recipe is adapted from Smitten Kitchen’s adaptation of Michael Chiarello’s Roasted Vegetable Panzanella. Smitten’s is great, but I’ve made a few changes to make this accessible in the kitchen of any harried working parent (or otherwise time-pressed adult).
*All herbs/spices on the list are listed as fresh in Smitten’s recipe, but I used dried for everything except the parsley. Once you taste this you will realize that the fresh parsley is crucial. Feel free to sub out anything else.
Grocery list: pre-cut bag of butternut squash, 1 lb. brussels sprouts, evoo, s & p, loaf of day-old good bread (no Wonderbread here, people), unsalted butter, garlic, thyme, grated parmesan, small red onion, vinegar (sherry, balsamic or apple cider), sage, fresh parsley
- Preheat oven to 400 degrees.
- Cut bread into small cubes. In a large frying pan, melt butter. Add bread, garlic, thyme and most of the grated cheese. Toss around until they are covered and good and toasty. Transfer to a large backing sheet and cover with remaining cheese. Stir once or twice. Bake for 10-15 minutes until crisp and light brown. Place aside to cool.
- Slice onion and place in vinegar. Set aside for 15 minutes.
- Empty bag of squash onto a large baking sheet. If cubes are big, cut in half or thirds until they are roughly equal in size. Toss with evoo, s &p, and sage. Place in oven.
- Rinse, trim ends and quarter brussels sprouts. Place on large baking sheet and toss with evoo and s&p. Place in oven.
- Watch carefully for 15-20 minutes. Sprouts will finish first, and are done when they are still firm, but fork-tender. Squash takes a bit longer. Once sprouts are out, start dressing.
- Add a bit (1/8-1/4 cup) evoo to onions and vinegar. Whisk up and have ready.
- Chop parsley.
- Once squash is done empty vegetables, parsley and bread into a bowl. Toss and remove a bowl for any child or adult who prefers no dressing. Add dressing and toss.
- Garnish with parmesan if desired and serve.
The croutons are the perfect crunchy, cheesy contrast to the warm and firm roasted vegetables, and the parsley and vinegar add a punch of brightness.