Brussels Sprouts Panzanella
Ingredients
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6 bacon strips
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¼ cup extra-virgin olive oil
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1½ tablespoons red wine vinegar
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1½ teaspoons honey
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1 teaspoon Dijon mustard
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½ teaspoon crushed garlic
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¼ teaspoon kosher salt
Tools
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tongs
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paper towels
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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liquid measuring cup
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fork
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2 June Pans
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cooling rack
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June Oven
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Preferences
Prepare the bacon
Arrange the bacon in a single layer on the June Pan. Select preferences using the button below. Recommended settings are pre-populated.
6 bacon strips
June Pan
Cook the bacon
Place the pan on the middle shelf of the June Oven. Cook the bacon until it is crispy, about 12 minutes. June will notify you when the bacon is ready.
June Oven
Make the dressing
While the bacon is cooking, make the dressing. Add the olive oil, red wine vinegar, honey, Dijon, garlic and salt to a liquid measuring cup and whisk together with a fork until combined.
¼ cup extra-virgin olive oil
1½ tablespoons red wine vinegar
1½ teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon crushed garlic
¼ teaspoon kosher salt
liquid measuring cup
fork
measuring spoons
Marinate the onion
Add the red onion to the salad dressing to marinate. Set aside.
¼ cup sliced red onions
Remove bacon from the pan
When the bacon is ready, remove the pan from the oven and place it on a cooling rack or heat-proof surface. Using tongs or a slotted spoon, transfer the bacon to a chopping board lined with paper towels, leaving the bacon grease in the pan. Keep the oven hot using the button below.
cooling rack
tongs
paper towels
chopping board
Add the bread and season
Carefully add the cubed bread to the pan with the bacon grease. Season with salt and toss to combine.
5 cups torn artisan bread
½ teaspoon salt
Roast the croutons
Place the pan on the middle shelf of the oven. Roast the croutons 12 minutes, until they are golden and hard to the touch. June will notify you when the croutons are ready. If necessary, follow on-screen instructions to continue cooking.
Prepare the vegetables
While the croutons are cooking, add the Brussels sprouts and butternut squash to a medium bowl. Add the olive oil and salt. Toss to combine and set aside.
2½ cups Brussels sprout halves
2 cups diced butternut squash
1½ teaspoons extra-virgin olive oil
½ teaspoon salt
medium bowl
spatula
Remove the croutons
When the croutons are ready, remove the pan from the oven. Carefully scrape the croutons into a large bowl and set the bowl aside.
large bowl
Add vegetables to the pan
Add the Brussels sprouts and butternut squash to a second June Pan. If you have just 1 pan, let the pan cool, then wash the pan and add the vegetables. Use a spatula to spread the vegetables in a single layer.
2½ cups Brussels sprout halves
2 cups diced butternut squash
June Pan
Roast the vegetables
Place the pan on the middle shelf of the oven. Roast the vegetables about 14 minutes, until they are tender and browned. June will notify you when the vegetables are ready.
Chop the bacon
Roughly chop the bacon strips into ½” pieces. Add the chopped bacon to the bowl with the croutons.
knife
Assemble the salad
When the vegetables are ready, remove the pan from the oven and carefully scrape the vegetables into the bowl with the croutons and bacon. Add the cranberries, goat cheese, arugula and dressing along with the onion slices. Toss well to combine.
¼ cup dried cranberries
3 ounces crumbled goat cheese
3 cups baby arugula
Serve the salad
Taste the salad and, if desired, adjust seasoning with flaky salt and pepper. Serve immediately.
flaky sea salt
black pepper
