I love Brussels Sprouts. How can you not love mini bite-sized cabbages? Brussels sprouts are part of the cruciferous veggie family – such as cabbage, broccoli, etc. They are high in Vitamins A and folic acid. In this recipe, paired with sweet red onions that caramelize as you roast, and prosciutto slices that turn crispy and salty, I think Brussels sprouts are at their best.
Brussels Sprouts with Prosciutto and Onions
This recipe will yield about 4 portions.
16 ounces fresh Brussels sprouts (cut off any stems or tough ends, and slice into halves or quarters if you get particularly large ones)
1/2 small red onion, thinly sliced
3 slices prosciutto, cut or just ripped into small pieces
1 teaspoon thyme
1 tablespoon apple cider vinegar
salt and pepper to taste
1/3 cup olive oil
Pre-heat the oven to 400F. In a glass baking dish, combine all of the ingredients except for the vinegar. Toss with your hands, to combine everything and make sure all the sprouts are covered well in the olive oil. Roast, uncovered for 20 minutes. Then toss again with the help of a spatula, and roast 20 more minutes or until the onions are browned and caramelized. Take out, and splash with some apple cider vinegar before serving.