Brussels Sprouts with Prosciutto and Balsamic
4 c. baby Brussels sprouts, trimmed and halved
2 T. EVOO
1/4 c. water
1 t. himalayan pink salt
1/4 t. pepper flakes
4 slices prosciutto, julienned (sliced really thin)
1 T. organic balsamic vinegar.
Preheat oven to 350. I use our convection toaster oven for this recipe.
In a small roasting pan, toss Brussels sprouts with EVOO and sprinkle with salt and pepper flakes. Pour water into roasting pan and roast until sprouts are tender and browned in spots, about 20 minutes. The water will evaporate and prevent the sprouts from drying out.
While the sprouts are roasting, cut each slice of prosciutto in half and stack all 8 halves. Roll them up like a cigar. Using a sharp knife, slice the log into thin strips about 1/16" wide. Shake them to separate the strips.
Transfer the sprouts to a bowl and toss with the prosciutto and balsamic.