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Elevating a classic appetizer to create prosciutto wrapped brussels sprouts with strawberry balsamic sauce. This creative appetizer, finished with charred lemon and shaved parmesan, will have you reaching for seconds and thirds.
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Watch how to make this
What makes this dish special
I know it's only July right now, but I was grocery shopping the other day and saw Brussels sprouts on sale. Brussels sprouts in the summertime! I suppose that's the benefit of living in California, having access to produce like tomatoes and strawberries year-round. I jumped at the opportunity to enjoy one of my favorite vegetables paired with a summery strawberry balsamic sauce.
Although prosciutto wrapped Brussels sprouts sound simple, the dish is anything but. The flavors of charred lemon with a reduced strawberry balsamic sauce and shaved parmesan all pair incredibly with salty prosciutto and earthy sprouts. Did I convince you to make these yet?
For another delicious Brussels sprouts recipe, check out this Brussels sprouts and burrata crostini and shaved and roasted Brussels sprouts salad!
Ingredients
- Strawberries: The sweet, red berries have a juicy and slightly tart flavor that complements the balsamic vinegar. If fresh berries aren't in season, use frozen instead; however, keep in mind that frozen berries aren't as sweet as fresh ones.
- Balsamic vinegar: Adds a slightly sweet and tangy flavor.
- Prosciutto: A dry-cured Italian ham that contributes a delicate, salty flavor.
- Parmesan: Adds umami and a rich, nutty flavor. You can also use pecorino romano.
Substitutions and variations
- Vegetables: Experiment with other vegetables, substituting the Brussels sprouts with asparagus or green beans instead.
- Protein: If you can't find prosciutto, you can use thinly sliced bacon instead.
Recipe
Prosciutto Wrapped Brussels Sprouts with Strawberry Balsamic
Ingredients
Strawberry balsamic sauce
- ½ cup chopped strawberries
- ¼ cup balsamic vinegar
Remaining ingredients
- 10 slices prosciutto cut in half
- 20 Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- 1 lemon halved
- ¼ cup shaved parmesan
Instructions
- Preheat oven to 400 degrees F.
- Combine strawberries and balsamic vinegar in a saucepot. Bring to a boil over high heat. Reduce to a simmer and continue to cook for 5 minutes or until the strawberries have softened and the balsamic vinegar has reduced. Remove from heat and blend until smooth.
- Trim the ends of the brussels sprouts. Brush on the strawberry balsamic sauce and wrap with half a slice of prosciutto. Repeat with the remaining brussels sprouts and prosciutto. Lay on a sheet pan and drizzle olive oil and black pepper on the sprouts. Bake for 20-22 minutes or until the prosciutto is crispy and the brussels sprouts are tender.
- Meanwhile, heat a small saute pan over high heat. Cut the lemon in half and place the cut sides down on the pan. Cook until charred, about 2 minutes. Remove from heat and let cool.
- Remove the brussels sprouts from the oven. Drizzle extra strawberry balsamic sauce on top and shaved parmesan. Squeeze the charred lemons on top and serve immediately.
Notes
Step-by-step instructions
Step 1: Make strawberry balsamic
Let's start by making one of the main flavor components, the strawberry balsamic sauce. Instead of using reduced balsamic vinegar, we're adding fresh berries to add a touch of sweetness.
Make the sauce by simmering the fruit in the vinegar until softened.
Puree the mixture once it has cooked down with a blender or Kitchenaid hand blender, and there you have it.
I love to make extra and add olive oil, turning it into a salad dressing for this blackened chicken and strawberry salad.
Step 2: Prepare Brussels sprouts
Once the sauce is ready, prep the Brussels sprouts. Trim the ends, brush on the sauce, and wrap half a slice of prosciutto around the sprout.
You don't want to use too much prosciutto, or it'll be too salty.
Drizzle the sprouts in olive oil, season with black pepper, and roast for 20-22 minutes or until the prosciutto is crispy and the Brussels sprouts are tender.
While the prosciutto wrapped Brussels sprouts are roasting, char a lemon either on the grill or stovetop. Charring lemon, or any citrus fruit, brings out the sweetness while toning down the acidity.
Make sure your pan is on high heat to get the lemon nice and caramelized.
Take those lovely Brussels sprouts out of the oven, drizzle on the extra strawberry balsamic sauce, top with shaved parmesan, and finish with a squeeze of charred lemon.
I'm drooling just thinking about this dish. There's a burst of flavor in every bite, hitting every note on your tongue. The perfect way to start a meal!
Make-ahead and storage
- Make-ahead: You can assemble the wrapped Brussels sprouts ahead of time and cook them right before serving.
- Store: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
Frequently asked questions
While fresh strawberries are recommended for the best flavor, you can use frozen strawberries if fresh ones are not available. Thaw them before cooking.
Feel free to experiment with the sauce by adding a touch of honey or substituting the strawberries for another fruit, such as raspberries or cherries. Adjust the sweetness and acidity to your preference.
More Brussels sprouts recipes
Looking for more dishes featuring Brussels sprouts? Try these:
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