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.
Brussels Sprouts and Prosciutto Salad
If you don’t have any prosciutto, you can also use some bacon or pancetta.
- 4 cups brussels sprouts
- 1 teaspoon canola oil
- 3 ounces prosciutto, diced
- 2 cloves garlic, minced
- Wash the brussels sprouts and cut off the tough stalk end and outer leaves. Shred the brussels sprouts in a food processor.
- 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.
- 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.
Copyrighted by Julie Grice and Savvy Eats