In my opinion, roasting is the best way to prepare Brussels sprouts. They take on this amazing sweet and crunchy caramelized quality. I tossed these Brussels sprouts in a combination of balsamic vinegar, honey, and olive oil which creates a nice glaze for the veggies. I added in my favorite sweet cipollini onions and salty savory diced prosciutto to add a few different, but complimentary flavors.
This a great side dish for any number of proteins and main dishes. I served it with a sun dried tomato shrimp entree, but these would also be delicious as a side dish for a steak, grilled chicken, or even on your Thanksgiving table!
- 1 lb. Brussels sprouts, trimmed and quartered
- 8 oz. cipollini onions, peeled and quartered
- 3 oz. thinly sliced prosciutto, diced
- 2 Tbs. olive oil
- 2 Tbs. balsamic vinegar
- 1 tsp. honey
- Salt and pepper, to taste
Preheat oven to 375 degrees.
Add all ingredients to a medium bowl and stir well to combine. Spread mixture out evenly on a large baking sheet and insert in the oven. Bake for 15 minutes and remove, stir, and place back in the oven. Roast for another 15 minutes until sprouts are browned and crispy and onions are soft.