Roasted Brussel Sprouts with Warm Sherry Vinaigrette and Crispy Prosciutto Pangrattatto

Serves 6 to 8

For the Brussel sprouts

2 lbs. Brussel sprouts, trimmed and halved

2 tablespoons olive oil

1 t. kosher salt and 1/2 t. black pepper

For the warm, sherry vinaigrette:

3 T. olive oil

1 T. sherry vinegar

1 t. dijon mustard

1 small shallot, minced

1/2 t. honey

salt and pepper to taste

For the crispy prosciutto pangrattato

2 oz prosciutto, finely chopped

3/4 cup fresh breadcrumbs

1 T. olive oil

1/4 cup finely grated parmesan

1 t. lemon zest

1/2 t. Aleppo pepper

To finish

shaved parmesan

1/4 cup pistachios, roughly chopped

0ptional -- a few thyme leaves

Directions

1. Cook the prosciutto until crisp, then toss the bread crumbs in the fat and toast until golden (add 1 t. olive oil only if needed) .

   
   

2. Roast the Brussel sprouts in 2 tablespoons of olive oil at 425 degrees for 20 minutes or until caramelized.

3. Whisk 3T olive oil with the minced shallot over low heat for a minute. Take it off the heat. Whisk in the sherry vinegar, dijon mustard, honey. Toss the warm vinaigrette with the hot roasted Brussel Sprouts.

4. Stir in the parmesan and lemon zest.

   
   

5. Plate, adding the crispy bread crumbs, parmesan, the chopped pistachios, herbs, and then that last little lemon spark-- 1 t. grated lemon zest

6. 
   

I think a delicious addition for this recipe would be toasted and chopped hazelnuts whihc i can seldom find in AZ!!