Roasted Brussels Sprout Salad
Toss, and if desired, serve warm...festive, easy to make ahead, and so delicious!
Foto: Half Baked Harvest
Ingredients
- 6 cups thinly sliced/shredded Brussels sprouts
- 2 tablespoons extra virgin olive oil
- salt and black pepper
- 1 tablespoon balsamic vinegar
- 6 tablespoons salted butter
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup pinenuts
- 2 cloves garlic, grated
- 3 ounces prosciutto, torn
- 1 cup grated manchego/parmesan cheese
- 1/2 cup dried cranberries
- 1/2 cup tahini
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 1 -2 cloves garlic, grated
Steps
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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