Brussels & Cauliflower Recipe
Prosciutto, almonds, parsley, smoked paprika-honey vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat the oven to 200°C (400°F). Trim the ends of the Brussels sprouts and cut them in half. Cut the cauliflower into bite-sized florets.
- 2
Roast the Vegetables
Spread the Brussels sprouts and cauliflower on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until they are golden and tender.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together honey, smoked paprika, olive oil, red wine vinegar, salt, and black pepper until well combined.
- 4
Cook the Prosciutto
In a skillet over medium heat, cook the prosciutto until it is crispy. Remove from heat and let it cool slightly before chopping into pieces.
- 5
Combine and Serve
In a large mixing bowl, combine the roasted Brussels sprouts, cauliflower, crispy prosciutto, sliced almonds, and chopped parsley. Drizzle with the smoked paprika-honey vinaigrette and toss to combine. Serve warm.