Roasted Brussle Sprouts with Prosciutto and Walnuts

A great friend of ours just graced our table with this recipe and it was too good not to pass on.  Thanks go to our favorite North Italian cook in Bozeman, MT!

Serves 8

2 lbs brussle sprouts, trimmed of any discolored leaves and halved
6 ounces prosciutto, coarsely chopped
1 cup walnuts, coarsely chopped
2-3 tablespoons olive oil
Sea salt to taste

Preheat oven to 400 degrees. Combine all ingredients in a large mixing bowl tossing in olive oil.  Place on cookie sheet or in roasting pan.  Roast for 30 minutes or until brussle sprouts are lightly browned.

Try This: This recipe is the basic standard we use for all our vegetable roasting.  Add root veggies, red bell peppers, broccoli, or cauliflower for more diversity and different flavors.

Health Tip: Brussle sprouts are a Brassica vegetable in the mustard family (with cabbage, broccoli, cauliflower, and kale).  These tasty vegetables are full of antioxidants like carotenoids and vitamin C and have anticancer properties.  They are well known in nutritional medicine for the immune strengthening abilities as well.

 

 

Leave a Reply