Winter Panzanella

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This weekend was just the tops.

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After living in the Pacific Northwest for over a year, we finally visited Portland.

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I’ve only been wanting to visit this darn city for nearly a decade. It lived up to every nonsensical fantasy I had concocted in my head.

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The food is better, the drinks are cheaper, the streets are cleaner, the people are nicer (& cuter – what is this about??). We just had the loveliest day. We were little buzzed butterflies flittering from restaurant to restaurant soaking it all up. Don’t get me wrong, it was like too hip to quit. Garr was shell shocked when the woman next to us at brunch was sipping a cocktail, carrying on a conversation with her group, & breast feeding all at the same time. Like, no blanket or towel to shield her boob from the other patrons. Just a buck naked brunch boobie. My sweet man was like, “Is she allowed to be doing that?!?!?!”

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We also parked next to a car that had 3 goats in the back seat. PDX, man.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 6-7 slices of sourdough bread, cut in chunks
  • 2 medium sweet potatoes, chopped
  • 2 cups of brussels sprouts, halved
  • 1/2 red onion, sliced
  • 1 honey crisp apple, chopped
  • 2/3 tbsp. of olive oil
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of pesto, for serving
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Put onions in a container + add apple cider vinegar + 1/4 cup of water + some S+P, set aside until time to serve
  • Arrange sweet potatoes + brussels sprouts + apple on a lined baking sheet
  • Drizzle with 1-2 tbsp. of olive oil + some S+P
  • Roast for 25-35 minutes, tossing once in the middle
  • Toss bread with remaining olive oil + some S+P
  • Arrange on a lined baking sheet + cook those for 8-10 minutes or until crisp to your liking
  • In a large bowl, combine sweet potatoes + Brussels sprouts + apples + bread + S+P + pesto
  • Remind yourself it’s a salad + you can have as much as you want

 

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