Brussels Sprouts & Prosciutto

By Coach Maria - Salus Nutritionist & Food Expert

Roasted vegetables are a staple in my weekly cooking.  It's a no-fuss way to throw any leftover vegetables you might have in your fridge into one pan and have a satisfying side dish for any meal.
And, depending on what you throw in the pan, it could easily become a stand-alone meal.

This dish makes for some great leftovers and fantastic to take for a work lunch.

One of my favorite additions to these roasted combinations has always been prosciutto. 

Prosciutto - if you haven't tried it - is a dry cured ham that is sliced thinly (there are expert prosciutto slicers at Caputo's Deli).  It can be eaten in a variety of ways - wrapped around fruit, an accompaniment to a mild cheese, wrapped around your favorite meat and baked to a crispy perfection.

When added to roasted vegetables, the flavors created from the prosciutto explode!  Try this recipe soon and you'll end up having this as a staple in your weekly cooking as well!

Ingredients
serves 4-6

3-4 prosciutto slices, cut into strips
1/2 lb Brussels sprouts, trimmed and halved (or quartered)
1-2 potatoes (of any kind), cubed
2-3 carrots, chopped
1 small onion, chopped
3-4 garlic cloves, chopped (jarred minced cloves are convenient!)
3 tblsp olive oil
1 tblsp balsamic vinegar
sea salt/pepper to taste

• Preheat oven to 400 degrees
• Heat 1 tblsp olive oil in a small pan and cook prosciutto until crisp. Remove from pan
• Place Brussels sprouts, potatoes, carrots, onion and garlic in a roasting pan and pour balsamic and remainder olive oil over vegetables. 
• Season with salt/pepper and mix well
• Cook for 40-45 minutes, stirring halfway through roasting time
• Serve with prosciutto slices

Nutritional Information
per serving

Protein:   1g
Carbs:     3g
Fat:         1g
Sugar:     1g

Nutritional information are estimates and will vary