Brussels Sprouts and Prosciutto Salad

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One of my favorite winter vegetables sides is roasted brussels sprouts, tossed with olive oil and rubbed with a little maple syrup or simply sprinkled with salt and pepper. They roast until the outer leaves are browned and crispy and sweetly caramelized and the insides are tender and flavorful.

Last week, I was craving some especially crispy roasted brussels sprouts. And like any good food scientist, I knew that the best way to make that happen was to increase the outside surface area by shredding the sprouts. More surfaces = more area to caramelize = more browning and sweet flavors. And just for good measure, I threw in some crispy prosciutto.

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Brussels Sprouts and Prosciutto Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4-6 servings

Brussels Sprouts and Prosciutto Salad

If you don’t have any prosciutto, you can also use some bacon or pancetta.

Ingredients

  • 4 cups brussels sprouts
  • 1 teaspoon canola oil
  • 3 ounces prosciutto, diced
  • 2 cloves garlic, minced

Instructions

  1. Wash the brussels sprouts and cut off the tough stalk end and outer leaves. Shred the brussels sprouts in a food processor.
  2. Heat the oil in a large skillet over medium. Add the prosciutto and garlic to the pan and cook, stirring often, until the garlic is soft and the prosciutto is crispy, about 2-3 minutes. Remove from the pan and set aside.
  3. Add the brussels sprouts to the skillet and reduce the heat to medium-low. Cook, stirring constantly, until the sprouts are browned and crisp, about 15 minutes. Return the prosciutto and garlic to the skillet and mix, allowing to cook for another minute or two. Remove from the heat and serve.

Make Ahead and Storage

Shred the brussels sprouts the evening beforehand and refrigerate in an airtight container.

http://www.savvyeat.com/brussels-sprouts-and-prosciutto-salad/

Pesto-Stuffed Mushrooms

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Up until our trip to Italy, Dan hated mushrooms. He refused to eat them on pizza or a salad, and even avoided pasta sauces that contained chopped-up mushrooms.

And then we went to Piedmont for our honeymoon, where mushrooms and truffles reined supreme. We ate them fried. We ate them baked with potatoes. We ate them sauteed over polenta. By the end of the trip, Dan was a mushroom convert. Though they may not be his favorite type of produce, he no longer steers clear of them. Thanks to Italy, I can make a pan of these pesto-stuffed mushrooms and not eat them all by myself. Not that doing so would be such a bad thing…

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Pesto-Stuffed Mushrooms

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 1 1/2 dozen pieces

Pesto-Stuffed Mushrooms

These mushrooms are the perfect little one- or two-bite appetizers. For an even prettier presentation, top each mushroom with some shredded Parmesan cheese before baking or a little minced basil once they’re out of the oven.

Ingredients

  • 18 ounces baby bella mushrooms
  • 2 tablespoons extra virgin olive oil
  • 3/4 cups pesto

Instructions

  1. Preheat the oven to 350F.
  2. Twist the stems off the mushrooms and set aside for another use. Brush the dirt off the mushrooms, then brush the outside of each with the olive oil.
  3. Fill the hollows of the mushrooms with pesto so that it mounds up just a bit over the top of the hole.
  4. Arrange the mushrooms in a 9×9″ baking dish and bake at 350F for 15 minutes. Allow to cool for a few minutes before serving.
http://www.savvyeat.com/pesto-stuffed-mushrooms/


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