Roasted Brussels Sprouts and Prosciutto Poppers

Name: Roasted Brussels Sprouts and Prosciutto Poppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams Brussels sprouts, halved; 8 servings coarse sea salt to taste; 8 servings ground black pepper to taste; 2 Tbsps extra-virgin olive oil; 113 grams thinly sliced prosciutto, cut into chunks

The recipe Roasted Brussels Sprouts and Prosciutto Poppers is ready in around 1 hour and is definitely an excellent gluten free, dairy free, and primal option for lovers of Mediterranean food. For 90 cents per serving, you get a side dish that serves 8. One serving contains 115 calories, 4g of protein, and 9g of fat. 1 person found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Christmas. A mixture of brussels sprouts, olive oil, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Toss Brussels sprouts with olive oil in a rimmed baking sheet. Season with salt and pepper.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Olive Oil

Equipment you will use

Baking Sheet

Roast in preheated oven for 25 minutes. Stir Brussels sprouts and continue baking until tender, about 15 minutes more.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Oven

Heat a skillet over medium-high heat; cook and stir prosciutto until crisp, about 5 minutes.

Ingredients you will need

Prosciutto

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Frying Pan

Remove from heat.

Allow Brussels sprouts to rest for 5 minutes. Thread a Brussels sprout half on a toothpick, followed by a few chunks of prosciutto and another sprout half. Repeat with remaining sprouts and prosciutto.

Ingredients you will need

Brussels Sprouts

Prosciutto

Sprouts

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

454grams

Brussels sprouts, halved 8servings

coarse sea salt to taste 8servings

ground black pepper to taste 2Tbsps

extra-virgin olive oil 113grams

thinly sliced prosciutto, cut into chunks

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.