NOVEMBER RECIPES

Explore these November recipes featuring seasonal ingredients perfect for fall cooking. From cozy dinners and comforting sides to fresh salads and seasonal produce, these recipes make it easy to enjoy the best flavors of November.

Course Appetizer, Appetizers

Cuisine American

Keyword appetizers, vegetables, winter

Prep Time 10

Cook Time 7

Servings

Calories 236kcal

Author Luci Petlack

Ingredients

12 raw broccoli florets about the size of a ping-pong ball
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
Pinch of ground black pepper
Pinch of aleppo pepper or crushed red pepper optional
3 ounces prosciutto 6 slices
Optional: dressing for dipping such as ranch, Caesar, or vinaigrette

Instructions

Place the broccoli in a microwave safe bowl with a lid big enough so that the broccoli is in a single layer on the bottom. Add ¼ cup water. If the lid has a vent, secure the lid and open the vent. If not, lay the lid loosely over the bowl.*
Microwave for 2 minutes. The broccoli will be vibrant green and still firm. Drain the water. Let the broccoli rest until cool enough to touch.
Preheat the broiler at 500 degrees F.
Sprinkle the garlic powder, salt, black pepper, and hot pepper, if using, over the broccoli. Store to coat all the pieces.
Tear each piece of prosciutto in half so you have 12 pieces. Wrap each floret of broccoli in a piece of prosciutto. I like to make sure some green is exposed for more color when serving.
Place each piece of wrapped broccoli on a baking sheet. Broil for 3 to 4 minutes, until the prosciutto darkens and becomes crisp along the edges. Serve warm or at room temperature.
These bites can be served alone or with a favorite salad dressing for dipping such as Caesar, ranch or Italian vinaigrette.

Nutrition