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
- Preheat oven to 425 degrees.
- Heat olive oil over medium heat in a large pan.
- Add the prosciutto and cook until golden brown and crisp.
- Add the garlic to the pan and cook until just golden.
- Add salt and pepper to taste. Remove garlic and prosciutto from pan and place on the side.
- Add the Brussels sprouts to the pan and toss to combine with residual oil.
- 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).
- Remove sprouts from oven and toss with the prosciutto and garlic.
- Drizzle with lemon juice.
- 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