The air is definitely chillier and I have finally accepted that fall is here and winter is coming. With that, we head into a different food harvest. Today, we are going to shine the spotlight on Brussels sprouts.
Brussels sprouts are an excellent fall and winter vegetable. I didn’t grow up eating them because no one in my family ever liked them. My first experience with them was in college a few years back. One of my roommates made them for dinner and I reluctantly tried the crispy brown-green vegetable. Now, I roast them all the time for their delicious flavor and texture.
For me, this warm salad is a welcoming encouragement for autumn. It still combines fresh ingredients, but the ingredients are toasty and hearty. This recipe is insanely simple and takes little time to make.
Enjoy this salad while watching the leaves fall.
– W.
Warm Brussels Sprouts Salad
By W.
About 2 servings
8-9 washed Brussels sprouts, halved
1-2 handful of arugula
2-3 slices of prosciutto, shredded
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Parmigiano-Reggiano for grating
Salt and pepper
Red chili flakes (optional)
Preheat the oven to 350 degrees. Then, once the Brussels sprouts have been washed and halved, dress them with olive oil and balsamic vinegar on a roasting pan. Next, season with salt and pepper generously. Toss and make sure the sprouts are coated evenly.
Pop the pan into the oven for 15-20 min. Check on them halfway through and turn them over. Once they are done and look a bit brown, top with arugula. Place the pan back into the oven for about 30 seconds.
Add additional olive oil and balsamic vinegar. Mix and check for seasoning. Transfer the greens onto a serving plate. Finish off with prosciutto and grate desired amount of Parmesan for the final touch.
For a kick, sprinkle on some chili flakes. Enjoy!
