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Ah prosciutto, it can crisp up as lovely as bacon, but has a richer flavor. It mixes perfectly with roasted brussel sprouts. I can eat this dish as dinner, it’s got enough to keep me feeling full with the egg on top. It’s also a great side dish or appetizer for a family meal.
Nothing like cutting open that yolk and mixing it up! It’s got spice, fat, salt, and a little sweetness from the caramelized shallots. Go easy on the salt when seasoning, there is plenty in the prosciutto and Parmesan. So use it with care.
You can serve it with an egg or 2 on top, depending on the amount of diners.
I love it when the prosciutto is crispy, but you can cook it to your liking. I know some of you out there like it raw and wriggling, precious. “Gollum, gollum.”
Ehem, anyways, on to the recipe!
Roasted Brussel Sprouts with Prosciutto
Ingredients
- 1 ½ lbs brussel sprouts cut in half cleaned and trimmed
- 3 tbsp olive oil
- 1 shallot minced
- 6 pieces of prosciutto ripped into smaller pieces
- ¼ tsp Salt
- Pepper to taste
- Red pepper flakes
- Parmesan or pecorino shavings for garnish
- Fried or poach egg
Instructions
- Preheat oven to 400 degrees F.
- Line pan with parchment.
- In a bowl toss sprouts with 2 tbsp oil, salt and pepper.
- Place sprouts on pan face down.
- Bake for 25-30 minutes, till they begin to brown and are just tender. Don’t overcook or they will be soggy. Stir once in middle.
- After brussel sprouts have cooked—in a nonstick pan add remaining tbsp of olive oil. Heat up oil.
- Add shallots and red pepper flakes to oil and fry on medium for a minute. Add prosciutto and fry till crispy.
- Dump cooked sprouts into pan and mix around. Take off heat.
- Fry up or poach egg in separate pan. Make sure the yolk is still runny!
- Pour brussel sprouts on a plate and serve with egg on top. Add parmesan shavings.
