halfbakedharvest5.0
Roasted Brussels Sprout Salad
Toss, and if desired, serve warm...festive, easy to make ahead, and so delicious!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F.2. On a baking sheet, toss together the Brussels sprouts and olive oil and season with salt and pepper. Bake for ⏱️ 15 minutes, until lightly charred. Remove from the oven and toss with balsamic vinegar. Add 3 tablespoons of butter. Bake another ⏱️ 10 minutes, until the butter is browning. 3. During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 3 tablespoons of butter and a pinch of salt. Arrange the prosciutto around the crumbs. Bake for ⏱️ 10 minutes, until toasted and the prosciutto is crispy. 4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.5. Drizzle the dressing over the roasted sprouts, add cheese and toss. Spoon the sprouts into a salad bowl. Add the cranberries, breadcrumbs, and prosciutto. Serve and enjoy!
balsamic vinegar1 tablespoongarlic, grated2 cloves-2 cloves garlic, grated1prosciutto, torn3 ounces
Nutrition Facts
calories
394 kcal
serving Size
1 serving
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