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Prep Time
15 mins
Total Time
45 mins


1 1/2 lb
Brussels sprouts, halved lengthwise
750 g
1/2 cup
olive oil, divided
125 mL
4 cups
panettone or sourdough bread, cut into 1-in. (2.5-cm) cubes
1 L
1 pkg
Sensations by Compliments Mild Sliced Chorizo
100 g
3 tbsp
apple cider vinegar
45 mL
1 tbsp
Dijon mustard
15 mL
1/2 tsp
2 mL
1/4 tsp
1 mL
1/3 cup
minced red onion
75 mL
Granny Smith apple, diced


Step 1

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In bowl, toss Brussels sprouts with 2 tbsp (30 mL) olive oil. Arrange mixture in single layer on prepared baking sheet. Bake 10 to 12 min. until tender crisp; mixing sprouts on sheet halfway through to loosen leaves for added crispiness.

Step 2

In bowl, toss panettone cubes with chorizo and 2 tbsp (30 mL) olive oil. Stir into sprout mixture on baking sheet. Bake another 10 to 12 min. until bread is golden brown and toasted.

Step 3

Meanwhile, whisk together remaining oil, vinegar, mustard, salt, pepper and red onion. Drizzle over baking sheet mixture, add apple and toss to coat. Transfer to serving bowl or individual plates. Serve immediately.


Garnish with shaved Parmesan cheese.
Use any leftover as a stuffing for thick-cut pork chops or chicken breasts.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

17 g
Saturated Fat:
3 g
25 g
4 g
9 g
15 mg
7 g
320 mg
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