One of our favorite roasted vegetables to have on an on-going basis, are roasted brussel sprouts. I post them constantly on IG and I often get messages as to how long and what temperature. It occurred to me that I didn’t even have this DELICIOUS and easy vegetable recipe on my blog! Well, here ya go – Roasted Brussel Sprouts w/Prosciutto is now …and finally, here!
We ate at Buca di Beppo a handful of weeks back and they had an amazing side of Roasted Brussel Sprouts w/Prosciutto. I’ve always added bacon to my recipe or at the very least, bacon grease to roast the sprouts in but the crispy prosciutto took it up a notch. That said, I had to get a recipe going with the bacons’ little brother! (or sister…..)
So. Let me just say. When you crisp up the prosciutto, make sure you have extra on hand because these crispy prosciutto “chips” were so good on their own! I honestly didn’t want to save them to top off the brussel sprouts. Seriously – double batch those babies because you will definitely want to just munch on a few!
Speaking of crispy things, I have another “chip” recipe that uses a fruit ….a tomato in fact! It is a great substitute for a chip if you don’t want to eat plantains, sweet potato chips or regular chips for that matter. And while they are good to munch on they are also great to add to salads or even a pizza, like this Spaghetti Squash Pizza. You can find the Tomato Chips here!
Well, I’ll leave you with that! I’d love to hear what you think of these Brussel Sprouts w/Prosciutto. They are super easy and a crowd pleaser! So if you’re thinking of what to serve along side your protein or what to take along to dinner gatherings, take these brussel sprouts. Even the doubters find these to be good!
Roasted Brussel Spouts w/Prosciutto
Ingredients
- 3oz prosciutto
- 1.5 lbs brussel sprouts
- 2 tbsp bacon grease (or favorite
- cooking fat)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Shredded parmesan cheese if desired
Instructions
- Preheat oven to 375°
- Lay prosciutto slices down on parchment lined, rimmed baking sheet. Try not to overlap.
- Bake for 8 min – check and turn pan (if oven is hotter in back like mine!) If you had smaller piece that broke & look done, take them off. Then let it go another 2 1/2 minutes.
- Cool on rack.
- Turn oven up to 425°
- Slice brussel sprouts into halves. Plop on baking sheet and drizzle melted bacon grease or favorite fat over top. Sprinkle salt and garlic powder ….then toss with hands (use spatula if preferred). I like to get each and every brussel coated and “massaged” with fat and seasoning.
- Bake at 425 degrees for 8 min. Toss around with spatula and bake another 8 minutes. I tend to let them go a little longer because I like them pretty “blistered” but this might be when you want to get them out of the oven!
- Break apart or chop the prosciutto into bits.
- Top off with prosciutto bits and a bit of parmesan cheese if desired.
