brussels sprouts with date dressing and crispy prosciutto

for people who don't like brussels sprouts

I developed this recipe last year and it went viral! Not to brag… but I've even converted many non brussels sprouts eaters into lovers with this so I had to share it again.

There's just something about shredding a vegetable that makes it so much better in my opinion. When you roast them, that deep flavor penetrates more surface area and lends for a much nicer texture than biting into a large, flavor lacking brussels sprout.

As for crisping the prosciutto, I know this may be frowned upon but I love the texture addition here. Prosciutto becomes shatteringly crisp when you fry it, perfect for topping the thinly sliced sprouts, plus it's much less messy than bacon, perfect for your already very busy day.

brussels sprouts with crispy prosciutto

Serves 8 | 45 minutes

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Mandoline (optional)

• Mandoline safety glove (optional)

• Half sheet tray

• Immersion blender

• Frying pan

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