Crispy Brussels Sprouts and Prosciutto with Date Vinaigrette
5 dates
1/4 cup balsamic vinegar
1 tsp dijon
1/2 cup olive oil, divided
2 lbs brussel sprouts
1/2 shallot
8 slices proscuitto
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
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.
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.
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.
Assemble
Once brussels sprouts are baked, pour dressing over and mix well. Add to a serving bowl and top with proscuitto.
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