Recipes
Roasted Brussels Sprouts with Prosciutto by Monica
This recipe starts with Brussels sprouts as the base, then adds a delightful combination of ingredients for a beautiful presentation and exquisite flavor. And the Bacon Up adds such a savory richness. Minimal effort, but maximum result – the perfect way to make any meal more special! Everyone loves these at our house!
Equipment
- Large Mixing Bowl
- Baking pan
- Serving platter or shallow bowl
Ingredients
- 1-½ - 2 lbs Brussels sprouts
- 2 tablespoons Bacon Up Bacon Grease
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- 6 oz Prosciutto (12 slices)
- 2 tablespoons Dried tart cherries OR dried cranberries
- 1-2 tablespoons Goat cheese crumbled
- ¼ cup Pecans OR candied pecans chopped
- Balsamic glaze to drizzle
Instructions
- Preheat oven to 400° F.
- Prepare the Brussels sprouts by removing leaves and trimming the bottoms off.
- Cut the Brussels sprouts in half (quartering the larger ones), place in large mixing bowl and toss with melted Bacon Up, salt, pepper, and garlic powder.
- Arrange Brussels sprouts on baking pan in a single layer, cut side down.
- Top with “crumpled” slices of prosciutto, placed evenly across the pan.
- Roast for 20-25 minutes, until they’re just tender and the prosciutto is crispy.
- Remove from the oven and transfer to a serving platter or shallow bowl.
- Ensure the prosciutto is arranged evenly and then top with dried fruit (tart cherries or cranberries), pecans, and crumbled goat cheese.
- Finish with a drizzle of balsamic glaze.
Video
Notes
- To make your own glaze, combine ¼ cup balsamic vinegar, ¼ cup maple syrup, and 2 tablespoons Dijon mustard and mix well.
- If you prefer toasted pecans, preheat the oven to 375°F, line a baking pan with parchment paper, spread the pecans evenly in one layer and place in oven for 5-6 minutes. Chop roughly and set aside.
