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?
Serves 4 as a side
30 minTotal Time
Save RecipeIngredients
- ½ cup chopped strawberries
- ¼ cup balsamic vinegar
- 10 thin slices prosciutto, cut in half
- 20 brussels sprouts
- 2 tbsp olive oil
- black pepper
- 1 lemon, halved
- ½ 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 a slice of prosciutto. Use toothpicks to keep the prosciutto in place. Repeat with the remaining brussels sprouts and prosciutto. Lay on a sheet pan and drizzle olive oil and black pepper on the brussels sprouts. Bake for 15-20 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. Serve with the charred lemons.
**Helpful tips and common mistakes
What’s great about these prosciutti wrapped brussels sprouts is that you can easily substitute the sprouts for another vegetable and still get a great dish. Asparagus and green beans are best substitutes but you can also get creative and use cantaloupe or dates instead (just don’t cook the melon or dates).
Make the strawberry balsamic sauce by simmering the fruit in the vinegar until softened. Blend the mixture once it has cooked down and there you have it. I love to make extra and add olive oil, turning it into a salad dressing for blackened chicken and strawberry salad.
Once the sauce is ready, prep the brussels sprouts. Trim the ends, brush on the sauce and wrap a slice of prosciutto around the sprout. My prosciutto was cut pretty short so I used toothpicks to keep them in place. Drizzle the sprouts in olive oil, season with black pepper and roast for 15-20 minutes or until the prosciutto is crispy and the brussels sprouts are tender.
While the prosciutto wrapped brussels sprouts are roasting, char lemon either on the grill or stovetop. Charring lemon, or any citrus fruits, 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.
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