So yes, this is a recipe that I made last year. But it is one of my favorites and I have converted many sprout haters to sprout lovers with it, so I’m sharing it again. This is one of 14 recipes in my Thanksgiving guide, but because it’s an oldie, I’m sharing it here to give you a sneak peak into what you can expect from all my recipes in there. Just in case you were on the fence still 😉
TOTAL TIME: 45 minutes
SERVES: 8
grocery list + printable version
Chef’s knife
Cutting board (not my exact one but very similar)
Large sheet pan
Mandoline
Mandoline glove (optional but highly recommended)
Immersion blender/small food processor
Measuring cup
Frying pan
For the dressing
3 small medjool dates
2 tbsp balsamic vinegar
1 tsp dijon
1/4 cup olive oil
1/2 small shallot
For the rest
2 lbs brussels sprouts
8 slices prosciutto
1 tsp olive oil
Make your dressing. Remove pits, then soak 3 dates in warm water for 15 minutes. Add to blender with 2 tbsp balsamic, 1/2 small shallot, 1 tsp dijon, 2 tbsp olive oil and blend until smooth. Once blended add up to 1/4 cup water and mix well to get to a thick gravy consistency. If you prepare the day before you will need to add another splash of water before serving to thin out.
Preheat oven to 400F. Wash and dry, then thinly slice your brussels sprouts (use a mandolin if you have it). Lay out on a large sheet pan (or 2) in a single layer. Toss in 2 tbsp olive oil and a generous pinch of salt. Bake for 20-30 minutes until golden brown in most spots, mixing halfway.
Make your crispy prosciutto. Warm 1 tsp oil in a large frying pan over medium heat. In batches, add prosciutto in a single layer and cook until crispy, about 2 minutes per side. Repeat until it's all cooked. Set aside on a paper towel.
Once brussels sprouts are baked/reheated, pour 1/2 your dressing over and mix well. Taste and add more if needed. Add to your serving bowl and crush the crispy prosciutto pieces overtop. Serve warm or room temperature. Keep leftover sauce to refresh leftovers.
Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!