Name: Hot Pretzel Panzanella
Prep time: 15 min
Total time: 30 min
Yield: 4 - 6 serving(s)
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. Maille Whole Grain Mustard; 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.

Hot Pretzel Panzanella

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