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; 8 servings toothpicks

Roasted Brussels Sprouts and Prosciutto Poppers might be just the side dish you are searching for. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 115 calories, 4g of protein, and 9g of fat. It will be a hit at your Christmas event. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of brussels sprouts, coarse sea salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

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 8servings

toothpicks

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. 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.

Ruby red in appearance. The aromas are typical for the varietal: elegant, fruity, blackberry, cherry, violet, and mineral notesDry, warm, quite soft on the palate. Tasty, fresh, and slightly tannic with an intense, long finish.