Brussels Sprout and Prosciutto Skewers

Brussels Sprout and Prosciutto Skewers
Photo by Annabelle Breakey

Ingredients

  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 1 tablespoon olive oil
  • + 14 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 24 small brussels sprouts (3/4 to 1 lb.)
    • 24 decorative toothpicks
    • 1 tablespoon olive oil
    • 1 tablespoon maple syrup
    • ¾ teaspoon salt
    • 1 tablespoon olive oil
    • 24 decorative toothpicks
    • 4 ounces thinly sliced prosciutto
    • ¼ teaspoon freshly ground black pepper
    • 24 small brussels sprouts (3/4 to 1 lb.)
    • 1 tablespoon maple syrup
    • 4 ounces thinly sliced prosciutto
    • 1 tablespoon maple syrup

1. Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer. 2. Roast, tossing every...

View full recipe at My Recipes

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