Brussels Sprouts and Prosciutto Skewers

The earthy bitterness of the Brussels sprouts, the sweetness of the maple syrup, the salty meatiness of the prosciutto and a grinding of pepper for heat make an incredible combination of flavours for a light, relatively healthy addition to an appetizer table. Now, if you absolutely hate the adorable petit chou, I'm not sure anything will sway you. But these might! 

This recipe is from Sunset, a great source of recipes. I almost always change things in recipes (don't we all?!) but this one was perfect as is. So Lindsay (who loves Brussels sprouts!), this one is for you! Enjoy...

1 tablespoon olive oil
1 tablespoon maple syrup
3/4 teaspoon salt (I use Diamond Crystal Kosher)
1/4 teaspoon pepper (just grind until it looks like enough, then one more turn)
24 small Brussels sprouts (3/4 - 1 pound)
4 ounces thinly sliced prosciutto

Preheat oven to 450F (425F convection). Line a baking sheet with parchment or foil; I used a silpat-type liner. Rinse Brussels sprouts, trim stems and remove any rough outer leaves.

In a large bowl, whisk together the olive oil, maple syrup, salt and pepper. Toss sprouts in this mixture until evenly coated.

Spread sprouts in a single layer on the prepared baking sheet. Roast, tossing every 5 minutes until lightly browned and tender crisp, about 10-12 minutes. Remove from oven and let cool 10 minutes. These can be prepared a day ahead and refrigerated. Just beware of that strong Brussels sprout smell when you open the container!

All roasted

I cut each slice of prosciutto in half widthwise, then in two pieces lengthwise. I think a full strip of prosciutto would be a little too chewy. Wrap the prosciutto around the sprout and secure it with a decorative toothpick. 


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