Roasted Brussels Sprouts
Roasted Brussels Sprouts are absolutely delicious. My recipe combines Prosciutto, Peperoncini Peppers, and Brussels Sprouts to elevate this tasty side dish.
Ingredients
- 1/2 pound Brussels Sprouts quartered
- 3 slices Prosciutto
- 4-6 Peperoncini Peppers I use Mezzetta Brand
- 2 tsp Olive Oil extra virgin
- Salt to taste
- Pepper to taste
Instructions
- Remove the outer layers of the brussels sprouts and rinse them under cool water. Then, slice off the very end of the sprout and quarter them lengthwise. Toss them into the pan
- Next, take the prosciutto and cut it into small pieces. Add the prosciutto and the peperoncini's to the pan. Drizzle them with olive oil, and sprinkle with salt and pepper. Go light on the salt, the prosciutto has a saltiness to it.
- Stir the mixture to evenly distribute the salt, pepper and oil.
- Bake it at 450 degrees for about 10 minutes.
Notes
This is where it gets a little tricky, the longer you bake them the more they cook. So, if crunchy brussels sprouts are your thing, check them at about 8 minutes.