Crispy Sprout + Proscuitto Bites

Paired with a roasted garlic sauce, these melt-in-your-mouth morsels will be the first to go at any gathering!

How many Brussel Sprouts recipes can I post? You’d think it was a contest or something, but alas, it is merely some odd obsession I (or my mom) never imagined having as a kid.

And I’m sure most Sprouts recipes out there these days tell you that this is the recipe that will make haters into lovers…Well I’m not going to say it. Instead, I’ll just say you might be able to trick someone into eating this crispy morsels up by tempting them with the buttery proscuitto or savory roasted garlic dipping sauce.

These little bites are great for parties and the garlic sauce can be made ahead of time or you can roast the garlic at the same time as the sprouts. The garlic sauce is basically an aioli, but I don’t really keep mayonnaise around the house anymore so I used greek yogurt instead. But do as your heart desires, either way your heart will end up swelling with joy after one bite!

The Crispy Sprouts Innards:

• 1 lb Brussel Sprouts, halved lengthwise
• 4 oz Proscuitto
• 1 TBSP Olive Oil
• 1 TBSP Apple Cider Vinegar
• 1 TBSP (fresh or dry) Rosemary
• S+P

The Roasted Garlic Sauce Innards:

• 1 Head Garlic, roasted
• 1 TBSP Olive Oil
• 6 oz Greek Yogurt
• 1 tsp Lemon Juice
• 1 TBSP (fresh or dry) Parsley, minced
• S+P

Cook Time: 1 hour

Serves: 4-6

How To:

1. Heat your oven to 400 degrees.

2. Cut your head of garlic in half and drizzle the olive oil over each half, place it back together and make a packet around it out of foil; roast for 45 minutes to 1 hour.

3. Trim any ends off your sprouts that are discolored and cut them in half lengthwise.

4. Toss the sprouts in the oil, vinegar, rosemary and salt and pepper, place them in a baking dish and roast for 45 minutes until dark brown, stirring occasionally.

5. When the garlic is roasted and soft place it with the remaining sauce ingredients in a food processor or blender and blend well.

6. Take your proscuitto and cut it into about 1 inch wide by 3 inch long strips.

7. Let the sprouts cool a little then fold the proscuitto strips on themselves to make a square stack that will sit nicely atop the sprouts held together by a toothpick.

Serve with dipping sauce and devour!

Bon Appétit!