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I’ve always loved Brussel Sprouts, whether lightly seasoned with lemon, roasted with garlic or simply accompanied with salt and pepper. I'm a big fan of their flavor. I’ve never understood how folks don’t like them, I imagine that even a hater of the sprout would become a fan of this recipe.
Cooking with prosciutto is one of my favorite things to do, it lends flavor that implies that this side dish required a lot more effort then it actually does. If you haven’t checked out my potatoes with prosciutto and onion, I highly suggest you check that out, too! But, back to the brussels. I’m partnering them up with salty and crispy prosciutto. It's a simple slam dunk that you can put together in 5 minutes and have on the table in 20.
Preheat the oven to 400
Serves 4
What Do I Need?
1 lb Brussel Sprouts, cleaned and halved
1 Cup Prosciutto, loosely chopped (about 6 slices)
Olive Oil
Salt & Pepper
Place clean, cut, and dried brussel sprouts on your baking sheet, drizzle with olive oil, salt and pepper. Don’t go too heavy with the salt, prosciutto is quite salty. Add prosciutto and as you do, pull apart clumps that may stick together, toss everything and add more oil if needed, but be careful, you don't want your brussel sprouts swimming on the baking sheet, Use just enough to to coat each sprout with oil. When you are ready to bake, make sure your sprouts are flat side down on the baking sheet so that they brown nicely.
Bake for 20 - 25 minutes, lightly shake the pan shake about halfway through cooking time.
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