Brussels Sprouts. Love them or hate them?
Far from the overcooked, soggy mush you may remember from childhood, these crisp and tasty vegetables are versatile, healthy and delicious!
They are fantastic grilled and drizzled with balsamic. This recipe is perfect for a festive party and is guaranteed to impress your guests and have them coming back for more!
1 pound small Brussels sprouts, rinsed of any dirt
2 Tbs extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pinch coarse salt and freshly ground pepper
Preheat oven to 400.
Slice the Brussels sprouts in half, lengthwise. Don’t trim the ends, as they’ll hold together better with them.
Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.
In the meantime, chop up the prosciutto into small chunks. Heat a frying pan over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.
Continue until you have about 32 mini skewers.
Arrange on a platter and serve immediately.