Nutty caramelized brussel sprouts drizzled with a sweet maple balsamic glaze and topped with crispy, salty prosciutto
Sounds like a perfect side to me!
The best part about this recipe is that it actually looks like you went through a whole lot of effort to make an elegant side, when in reality, it’s pretty simple to put together
Preheat your oven to 400 degrees
I’m starting with a pound of sprouts that I’ve trimmed of the outer leaves and halved
Line a sheet pan with parchment and spray with cooking spray. Lay the sprouts out in a layer
Drizzle with a tablespoon or two of olive oil and sprinkle with kosher salt and black pepper
Roast for about 20 minutes or until the largest sprouts can be easily pierced with a knife
While the sprouts are roasting, let’s prep the prosciutto
The salty flavor and crispy texture of this ham really compliments the nutty roasted Brussel sprouts and the sweetness of the maple drizzle. Such few ingredients but they work so well together
I have about a quarter of a pound of thinly sliced prosciutto that I’ve cut into strips
Add to a pan over medium heat about 4 to 5 minutes until crispy. I made them in 2 batches so they didn’t overcrowd
Set the proscuitto aside and let’s make the glaze. Add 3 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup to a small pan over medium high heat. This will cook quickly so don’t walk away
Stir constantly for 3 to 4 minutes until the mixture becomes syrupy. Add a pinch of kosher salt and now we’re ready for assembly!
Add the Brussel sprouts to a bowl, top with the crispy prosciutto strips and drizzle with the maple balsamic
Enjoy!
Simply Sunday's ~ Maple Balsamic Roasted Brussel Sprouts
Ingredients
1 pound of brussel sprouts
Olive oil
Kosher salt
Black pepper
1/4 lb of thinly sliced prosciutto
3 tablespoons of balsamic vinegar
2 tablespoons of maple syrup
Directions
Preheat oven to 400 degrees F
Trim of the outer leaves of the sprouts and cut in half
Line a sheet pan with parchment and spray with cooking spray. Lay the sprouts out in a layer; drizzle with a tablespoon or two of olive oil and sprinkle with kosher salt and black pepper
Roast for about 20 minutes or until the largest sprouts can be easily pierced with a knife
Cut the prosciutto into strips; add to a pan over medium heat about 4 to 5 minutes until crispy. Cook in 2 batches so they don’t overcrowd
Set the prosciutto aside. Add 3 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup to a small pan over medium high heat; stir constantly for 3 to 4 minutes until the mixture becomes syrupy. Add a pinch of kosher salt
Add the Brussel sprouts to a bowl, top with the crispy prosciutto strips and drizzle with the maple balsamic
Tools used to make this recipe
NuWave Flex Precision Induction Cooktop
Reynolds Kitchens Parchment Paper
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
All rights reserved
