Time for our next weekly healthy recipe! This time, roasted brussel sprouts. We are really lucky that Lily Grace loves brussel sprouts and will actually ask for them for dinner. Since it is a vegetable we know she won't fight us over eating, we try to make it as often as we can! Here is one of my new favorite ways to make them.
Ingredients:
5-6 slices of prosciutto (bacon would work too, but I wanted to try something different)
1 pound of brussel sprouts, halved
1 shallot, chopped
1 cup chicken broth
1 tbsp olive oil
Salt and pepper, to taste
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper. Lay prosciutto flat on baking sheet. Bake until fat turns golden and meat is darker, about 15 minutes.
2. While prosciutto is baking, heat olive oil over medium high heat to a large skillet. Add chopped shallot and sautéed for 2-3 minutes. Add brussel sprouts and drizzle with a little more olive oil. Sprinkle with salt and pepper. Cook sprouts for 3-4 minutes, until they start to soften and brown just a little. Add chicken broth, bring to a low boil, and cover. Reduce heat to low and let brussel sprouts simmer for roughly 10 minutes.
3. Take prosciutto out of the oven and allow to cool. Once cooler, chop into large chunks.
4. When brussel sprouts have finished cooking, remove them from pan with a slotted spoon. Transfer them to serving dish (or plate!) and top with chopped prosciutto.
5. Enjoy!
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