Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices prosciutto
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Zest of 1 lemon
- 1 tsp maple syrup (optional)
Instructions
- Preheat oven to 425°F.
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, until golden brown and crispy.
- While sprouts roast, cook prosciutto in a skillet over medium-low heat until crispy. Remove and crumble.
- Once Brussels sprouts are done, toss with balsamic vinegar and lemon zest. Top with crumbled prosciutto and Parmesan cheese.
- Serve warm, with a drizzle of maple syrup if desired.