Contact

© 2017 by Emily Bierbrauer  |  Photography by Emily Bierbrauer unless otherwise noted. Credit to Alameda Photography & Film.

  • Black Facebook Icon
  • Black Instagram Icon
  • Pinterest - Black Circle
  • Black Google+ Icon

Honey Roasted Brussels Sprouts with Prosciutto

March 6, 2018

Brussels Sprouts have it rough being one of the most hated vegetables on the planet. I feel bad for them because so many people judge them before even giving them a fair shot... They're so good, trust me!! Here I am today, presenting you with this recipe, hoping you love them as much as I do.

 

While some may disagree, I am all in favor of spicing up a vegetable if it means getting it down easier. Honey and prosciutto aren't bad foods, they're just calorie dense so we need to be mindful of that while consuming them. That being said, I'm 100% for enjoying food and living life. Eat up! 

Try out this recipe and let me know in the comments below! You can also tag me on social media using the hashtag #empopfitness and we can connect there as well!

Ingredients:

1 pound brussels sprouts (washed and cut in half)

1 1/2 tablespoons olive oil

Salt & pepper

2 tablespoon honey

3 slices prosciutto

 

Recipe:

  1. Preheat oven to 350F. Put prepared brussels sprouts in a large bowl, gently toss in olive oil. Season with salt and pepper.

  2. Spread out on a rimmed baking sheet in a single layer. Roast until tender and edges are starting to brown, stirring occasionally, about 30-35 minutes.

  3. While brussels sprouts are roasting, heat a small pan on cooktop to medium heat. Add slices of prosciutto and fry until brown and crisp. Remove from pan and crumble. 

  4. Remove the brussels sprouts from oven and immediately drizzle with honey and sprinkle evenly with prosciutto. Place back in oven and bake a few more minutes until honey has melted. Enjoy!

Serves:

4

 

Macro details per serving: 

Fat: 9  |  Carbs: 18  |  Protein: 10

 

Please reload

Recent Posts

November 30, 2019

September 12, 2019

December 8, 2018

October 30, 2018

August 8, 2018

August 4, 2018

Please reload