Brussels Sprouts with Prosciutto and Parmigiano Reggiano

Brunch, Customizable Recipes, Dinners, Gluten free, Lunch, Uncategorized

This dish comes together and disappears in a snap. There is no one in the family that doesn’t fight for the last bits. Each bite is incredibly flavorful, perfectly salty, crispy and bright.

Make sure you are using organic, preferably local Brussels sprouts. D.O.P. prosciutto from Italy is the only way to go along with the Parmigiano-Reggiano.

3lb Brussels sprouts cleaned and cut in half
4-6oz Prosciutto chopped
Parmigiano-Reggiano to your heart’s content
Extra virgin olive oil
Salt and pepper to taste
Lemon, optional

1. Preheat oven to 450*. On a parchment lined sheet tray place the Brussels sprouts and toss with prosciutto and a mountain of freshly grated Parmigiano-Reggiano. Drizzle with extra virgin olive oil, salt and pepper to taste. Toss and spread evenly on the tray.
2. Bake for 15 min, stir, and in about another 10 minutes or when golden brown, remove from oven and serve. If desired, squeeze a little bit of lemon juice before plating.

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!


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