Shaved Brussels Sprouts with Prosciutto and Date Vinaigrette

Shaved Brussels Sprouts with Prosciutto - the BEST way to eat Brussels sprouts!

I want you to bookmark this page and save it for every Thanksgiving and Holiday dinner you ever make. This is the ONLY Brussels Sprouts recipe and I NEED you to make it! Can you hear the urgency in my words? This salad was absolutely DIVINE. It hit all the right notes.

The Brussels Sprouts are roasted to perfection. The salty, crispy prosciutto is added on top and the date vinaigrette brings a hint of sweetness and tang that pulls it all together.

This would make such a simple and special side dish to your holiday table.

AND, you can make this in advance, and assemble it and reheat it at the time of serving. What is not to love, appreciate and celebrate here?

If you don’t already have a mandolin, I highly suggest you get one. They are inexpensive and so great to have for many different reasons. Mine is old, but I’ve linked to this one that would do the trick.

View this post on Instagram

A post shared by Christie Chapman (@christies.lovestory)

Shaved Brussels Sprouts and Prosciutto with a Date Vinaigrette

Ingredients:

• 2 lbs cleaned Brussels Sprouts

• 8 slices prosciutto

• 1 tbsp date syrup, or 4 dates

  • NOTE: If you can’t find date syrup, place 4 dates (take out the pit) into warm water for 10 minutes. Then use a blender to make the dressing.

• 1/2 a shallot, minced or diced small

• 1/4 cup balsamic vinegar

• 1 tsp dijon mustard

• 1/2 cup olive oil

  • If you are feeling up to it, using 1/4 cup olive oil and 1/4 cup browned butter would be AH-MAZING, but I appreciate this is an extra step.

• S&P

Directions:

1. Preheat oven to 425F.

2. 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 and a grind of pepper. Bake for 20 minutes until golden brown in most spots, flipping halfway through.

3. Make the Dressing: In a jar with a tight lid, or a blender, combine the date syrup, balsamic vinegar, dijon, shallot and olive oil. Shake vigorously to combine. If the dressing feels a little thick, add 1 tbsp of warm water until you get the desired consistency.

   1. IF you are using dates: Soak dates in warm water for 10 minutes. To a blender add the dates, 1/4 cup balsamic, 1/2 shallot, 1 tsp dijon and 1/4 cup olive oil and blend until smooth. Again, thin with warm water if needed.

4. Add the prosciutto to a frying pan. Fry on both sides until golden brown and crispy. Remove to a cutting board. When cool, chop or crumble them into fine pieces.

5. When the Brussels Sprouts are finished roasting, arrange them on a platter. Top with the crispy prosciutto and pour the dressing over. Mix and Serve!

Make Ahead Instructions:

1. Roast sprouts and reheat in oven for 10 minutes before serving.

2. Crisp prosciutto

3. Make Date dressing

4. Assemble day of

This is the easiest and most delicious Brussels Sprouts salad you will ever try. It’s perfect for the holidays. You must add this to your holiday menu. It is easy, it’s beautiful and in my honest opinion, the only way to eat Brussels Sprouts!

Did you try this recipe? Let me know in the comments below if you liked it! If you didn't, that’s ok. You don’t need to let me know. Kidding!