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Fall Panzanella

1 lb Brussels Sprouts, trimmed and outer leaves removed
2 Apples, cored and chopped 
1 bag Dried Cranberries
1 loaf Crusty Bread, such as Sourdough, cubed
1/4 cup Olive oil, plus additional for drizzling
2 T White wine vinegar
1 T Roasted Garlic and Parmesan Seasoning Blend


1) Preheat the oven to 375 degrees F. Slice the brussels sprouts in half and lay cut side down on a sheet pan. Drizzle with olive oil. On a separate sheet pan, drizzle bread cubes with olive oil. Bake sprouts and bread cubes for 15-20 minutes, until the sprouts have a light char and the bread is crispy. 

2) In a large bowl, whisk together the 1/4 cup of olive oil, vinegar and Roasted Garlic and Parmesan Seasoning Blend. Add i the cranberries, chopped apple, brussels sprouts and bread. Toss well to coat with the dressing. Serve and enjoy!

Products Used In This Recipe:

Fall Panzanella

50 mins Serves 4-6 Ingredients: 1 pound Brussels sprouts, trimmed and outer leaves removed, 2 apples, cored and chopped, 1 bag dried cranberries, 1 loaf crusty bread, cubed, 1/4 cup olive oil, plus additional for drizzling 2 T white wine vinegar 1 T Roasted Parmesan and Garlic Seasoning Blend
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