A great side dish perfect for Thanksgiving or Christmas dinner. This recipe combines winter produce with dry-cured ham and Feta cheese for a flavorful, winter side dish.
In a skillet/frying pan, melt the butter. Add thinly sliced onion and Brussels sprouts, cut in halves. Season with s pinch of salt and pepper. Roast for 10 minutes. Tear each prosciutto slice into several pieces and throw them into the skillet.
Once the sprouts are cooked and have a nice brown color, turn off the heat. Transfer into a serving bowl.
Add pomegranate seeds and crumbled Feta. Give it a stir.
Serve warm!
Notes
The best is to use unsalted butter to avoid over seasoning the salad. If you use salted butter, I recommend adding salt only at the very end – after you have tasted the salad.
Make sure to wash them and remove a few of the outer leaves first.
You could use more jamon as well as more Feta cheese. However, the more you add, the saltier the salad will turn as these two ingredients are pretty salty on their own.
Course: Side Dish
Cuisine: American
Keyword: Brussels sprouts, Salad recipe
Nutrition Facts
Roasted Brussels Sprouts Salad
Amount per Serving
Calories
291
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
56
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
45
mg
15
%
Sodium
288
mg
13
%
Potassium
689
mg
20
%
Carbohydrates
27
g
9
%
Fiber
8
g
33
%
Sugar
13
g
14
%
Protein
9
g
18
%
Vitamin A
1184
IU
24
%
Vitamin C
106
mg
128
%
Calcium
135
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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