For a simple, savory appetizer or side dish, look no further than these brussels sprouts with prosciutto. The crispy prosciutto’s subtle saltiness perfectly complements the spiciness of the roasted brussels sprouts, creating a dish with rich flavor that gives taste buds a kick. Great to serve alongside main dishes or as a fiery appetizer, these peppery brussels sprouts with Prosciutto di Parma are a quick way to add heat to any gathering. For your guests, serve them on their own or together with a variety of Italian cheeses, nuts, and olives for a flavorful take on the traditional party platter. Pair with a zesty Sauvignon-Blanc to balance both the Prosciutto di Parma and the brussels sprouts. Recipe originally featured on The Taste SF.
- 1 pound brussels sprouts, cut in quarters (or in half if they are very small)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 tablespoon crushed Italian hot peppers
- 4 slices Prosciutto di Parma
Preheat oven to 350°F.
Toss brussels sprouts in olive oil, salt and hot pepper. Arrange in a single layer on a sheet pan and roast for 20 minutes. When done, the brussels sprouts should be somewhat crispy, not burned.
Cut the Prosciutto di Parma into thin strips, about 1/4-inch wide. While the sprouts are roasting, sauté the Prosciutto di Parma strips in a skillet until begin to get crispy.
Remove the brussels sprouts from the oven and place in a serving dish; add the crispy Prosciutto di Parma and toss. Finish with salt and pepper.
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