Prosciutto Wrapped Brussels Sprouts with Strawberry Balsamic
Servings 4
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
The strawberry balsamic sauce can be prepared the day before.
