Wow-Worthy Holiday Side Dish Starring Brussels Sprouts

This dish is a guaranteed winner, according to an array of dinner guests, some of them chefs. Even picky eaters, kids and grown-ups alike, seem to go for this recipe. Tempted? Picture the sprouts blanched, shredded, then mixed with fresh orange, pan-fried crispy prosciutto, toasted nuts and Parmigiano-Reggiano. Squeeze of fresh lemon…heaven on the table this holiday season. My adaptation is a mash-up inspired by a recipe I found in Fine Cooking magazine and a dish I ate at Harvest Restaurant in Greenwich, CT.

— Faith

Check out Our Best Thanksgiving Recipes for more, and listen to the recent Food Schmooze® featuring gravy, homemade pies, and two fabulous wines at two price points, one for the host, and one for the feast.

Photo: Pixabay.com

Wow-Worthy Holiday Side Dish Starring Brussels Sprouts

Votes: 4 Rating: 5 You: Rate this recipe!

Print Recipe

All I've done is select mouth-watering ingredients, mashing up magazine ideas, restaurant offerings, and the big flavor combos that I often use to make everything better.

• CourseSide Dish
• CuisineAmerican

Servings

6-8 people, as a side dish

Servings 6-8 people, as a side dish

Wow-Worthy Holiday Side Dish Starring Brussels Sprouts Votes: 4 Rating: 5 You: Rate this recipe! Print Recipe All I've done is select mouth-watering ingredients, mashing up magazine ideas, restaurant offerings, and the big flavor combos that I often use to make everything better. CourseSide Dish CuisineAmerican Servings 6-8 people, as a side dish Servings 6-8 people, as a side dish

Ingredients

• 3 tablespoons pine nuts toasted
• 3 tablespoons olive oil
• 4 ounces thinly sliced prosciutto chopped into 1/2-inch pieces
• 1 pound Brussels sprouts shredded in a food processor, or sliced by hand
• 2 oranges separated into segments, each segment cut into 3 pieces
• 1 cup Parmigiano-Reggiano freshly grated
• Salt and freshly ground black pepper
• 3 tablespoons lemon juice freshly squeezed, or to taste

Servings: people, as a side dish

Instructions

1. Toast the pine nuts in a dry skillet or toaster oven until lightly brown. Careful, they burn in an instant! Set aside.
2. Heat olive oil on medium in a skillet. Add the prosciutto and cook, stirring, until meat is crispy. Set aside on paper towels.
3. Bring a soup pot of salted water to a boil, add the shredded Brussels sprouts and blanch for about 2-3 minutes. Drain and set aside in a large bowl. When the sprouts are room temperature, add all the pleasure stuff - oranges, prosciutto, nuts, and grated cheese. Mix well. Add lemon juice a little at a time, until it tastes great, just the way you would with any salad. Salt and pepper is a must. Add them, mix and taste until it makes everything feel balanced. If it's too lemony, add more olive oil.