Prepare to be amazed by a culinary masterpiece that transforms the often-overlooked Brussels sprouts into a mouthwatering sensation! This Roasted Brussels Sprouts Salad with Prosciutto is not just a side dish – it's a flavor explosion that will have your taste buds dancing and your dinner guests begging for the recipe. Imagine golden, caramelized Brussels sprouts paired with crispy prosciutto and crunchy walnuts, all brought together with a tangy balsamic dressing that will make you fall in love with vegetables all over again.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 500g Brussels sprouts, halved
- 100g prosciutto, torn
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to achieve a nice caramelization on the Brussels sprouts.
- Prepare the Brussels sprouts by trimming the ends and cutting them in half. Rinse them under cold water and pat them dry with a clean kitchen towel or paper towels.
- In a large mixing bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Toss well to ensure that the sprouts are evenly coated with the oil and seasoning.
- Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper. This will help prevent sticking and make for easier cleanup.
- Roast the Brussels sprouts in the preheated oven for about 15-20 minutes, or until they are golden brown and tender. Make sure to stir them halfway through the cooking time to ensure even roasting.
- While the Brussels sprouts are roasting, prepare the prosciutto. Tear the prosciutto into bite-sized pieces and set aside.
- In a small skillet over medium heat, add the torn prosciutto. Cook for about 3-5 minutes, stirring occasionally, until it becomes crispy. Remove from heat and set aside.
- Once the Brussels sprouts are done roasting, remove them from the oven and let them cool slightly for a few minutes.
- In a large serving bowl, combine the roasted Brussels sprouts, crispy prosciutto, and chopped walnuts.
- In a small bowl, whisk together the balsamic vinegar and the remaining 1 tablespoon of olive oil. Drizzle this dressing over the salad and toss gently to combine all the ingredients.
- Season the salad with additional salt and pepper to taste, if desired.
- Serve the Roasted Brussels Sprouts Salad with Prosciutto warm or at room temperature. Enjoy your delicious Italian-inspired dish!
Tips
- Pat your Brussels sprouts completely dry before roasting to ensure maximum crispiness and prevent steaming.
- Use a large baking sheet and spread the sprouts in a single layer to achieve that perfect golden-brown caramelization.
- Don't be afraid of a little char – those crispy edges are packed with flavor!
- Toast the walnuts briefly in a dry skillet to enhance their nutty flavor before adding to the salad.
- For extra richness, you can add a sprinkle of freshly grated Parmesan cheese just before serving.
- If you want to prep ahead, roast the Brussels sprouts and crisp the prosciutto earlier in the day, then assemble just before serving to maintain the perfect texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 15g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 25mg
