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Sweet Roasted Brussels Sprouts With Prosciutto and Kettle Corn

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  • Author: Stephanie Powers
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50

Description

The mix of tangy, bitter, cruciferous, salty, and sweet in these Sweet Roasted Brussels Sprouts will be your new go-to vegetable side dish.


Ingredients

Scale
  • 1 handful of kettle corn popcorn or caramel rice cakes, mashed
  • 3 tablespoons olive oil
  • 1/2 pound prosciutto or pancetta, sliced and diced
  • 1 pound brussels sprouts, trimmed and halved with outer leaves removed
  • 4 garlic cloves, minced
  • salt and pepper to taste
  • 1 lemon, juiced (about 2 Tbsp of juice)

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat olive oil over medium heat in a large pan.
  3. Add the prosciutto and cook until golden brown and crisp.
  4. Add the garlic to the pan and cook until just golden.
  5. Add salt and pepper to taste. Remove garlic and prosciutto from pan and place on the side.
  6. Add the Brussels sprouts to the pan and toss to combine with residual oil.
  7. Place sprouts on an olive oil sprayed baking sheet and roast in the oven until they are cooked through and golden brown (25-30 minutes).
  8. Remove sprouts from oven and toss with the prosciutto and garlic.
  9. Drizzle with lemon juice.
  10. Add kettle corn and serve.

Notes

  • Gluten-Free: These are gluten-free as long as you use GF kettle corn or rice cakes
  • Vegetarian/Vegan: You can leave out the prosciutto and add in your favorite salty umami addition or swap in some vegan “bacon”

Nutrition

  • Serving Size: 6