A creative, tasty spin on roasted brussel sprouts.
| 1 lb brussel sprouts, trimmed and cut in half | |
| 1 teaspoon salt | |
| 2 tsp maple syrup | |
| 2 tsp balsamiq vinegar | |
| 1/2 tsp fresh orange zest | |
| 1 tbsp orange juice | |
| 1 tbsp olive oil | |
| 3 slices prosciutto, crumbled | |
| 2 handfuls walnuts, chopped | |
| 1 tbsp unsalted butter |
A level up option for your standard roasted brussel sprouts.
| 1. | Preheat oven to 400 degrees. |
| 2. | Trim brussel sprouts to remove ends and cut in half. |
| 3. | Lightly toss with olive oil and salt in bowl. |
| 4. | Peel orange to collect zest. |
| 5. | In a bowl, comine vinegar, maple syrup, orange zest, olive oil and a generous amount of salt and pepper. |
| 6. | Line sheet pan with foil and add brussel sprouts. |
| 7. | Add pan to oven and roast for 25 min. |
| 8. | Meanwhile, heat a large saucepan on medium heat and add sauce. |
| 9. | Heat until sauce just begins sizzle, but doesn't boil. Set aside. |
| 10. | In a small separate saucepan, add olive oil and crumbled prosciutto pieces. Heat until crispy. Set aside. |
| 11. | Remove brussel sprouts from pan, and toss with sauce in saucepan over low heat. Garnish with prosciutto and walnuts. |
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