An easy way to make your holidays a little healthier is to mix in lots of green vegetables with each meal. In our house, brussels sprouts are a tried and true favorite – but only if they’re roasted. They’re so easy to prep and have a fantastic flavor when the outsides brown just a little. Roasting the brussels sprouts carmelizes their sugars and takes away the smell commonly associated with raw brussels sprouts.
For Thanksgiving, we spruce up our everyday side option by mixing in fresh herbs from the pots on our back porch and lots of prosciutto for a salty crunch. The result is a savory side dish that’s guaranteed to please even the pickiest of veggie eaters (just tell them it’s full of crispy pork). It’s a great way to Health Up Your Holidays!
Tip: When buying pro look for a leaner cut. We buy prosciutto di parma from Jimmy’s Food Store (if you live in Dallas and haven’t been to Jimmy’s, run. Now. It’s amazing.). It costs a little more than the packaged domestic proscuitto, but is super lean and is salty enough to balance out the sugars of the brussel sprouts.
Roasted Brussels Sprouts with Prosciutto
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and cut in half through the core
- 1 1/2 oz chopped prosciutto
- 1 clove garlic minced
- 1 T olive oil
- 2 T fresh sage chopped
Instructions
- Preheat oven to 450.
- Toss brussels sprouts, chopped proscuitto, and garlic in a bowl with 1T olive oil.
- Spread mixture on baking sheet lined with aluminum foil Sprinkle with sage.
- Roast for 20-30 minutes, or until brussels sprouts are tender. Shake tray halfway through.