Crispy Brussels Sprouts and Prosciutto with Date Vinaigrette
Serves
6
30 minutes

Crispy Brussels Sprouts and Prosciutto with Date Vinaigrette

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Pantry

5 dates

1/4 cup balsamic vinegar

1 tsp dijon

1/2 cup olive oil, divided

Produce

2 lbs brussel sprouts

1/2 shallot

Protein

8 slices proscuitto

Dairy

Date Vinaigrette

5 dates

1/4 cup balsamic vinegar

1 tsp dijon

1/4 cup olive oil

1/2 shallot

Pre Recipe Prep

Option to do day before:

Roast sprouts and reheat in oven for 10 minutes before serving (Step 1)

Make date dressing (Step 2)

Crisp prosciutto (Step 3)

Assemble day of

1.

Roast your brussels sprout

Preheat oven to 450. Wash and dry, then thinly slice your brussels sprouts (use a mandolin). Lay out on 2 sheet pans in a single layer. Toss in 2 tbsp olive oil and a generous pinch of salt. Bake for 20 minutes until golden brown in most spots, flipping halfway through.

2.

Make date dressing

Soak dates in warm water for 20 minutes. Add to blender with 1/4 cup balsamic, 1/2 shallot, 1 tsp dijon and 1/4 cup olive oil and blend until smooth. Once blended add 1/4 - 1/2 cup water and mix well to get to a thick gravy consistency. If you prepare the day before you may need to add another splash of water before serving.

3.

Crisp your prosciutto

Warm 1 tbsp olive oil over medium heat. Add prosciutto in a single layer and cook until crispy, about 2 minutes per side. Repeat until it's all cooked. Once cool enough, crush prosciutto into small pea size pieces.

4.

Assemble

Once brussels sprouts are baked, pour dressing over and mix well. Add to a serving bowl and top with proscuitto.

5.
6.
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