Roasted Brussels Sprouts with Grapes and Prosciutto
Ever thought to roast grapes? Now's the time to try it. Especially in this dish, where the sweetness of the fruit adds just the right balance.
Servings and Ingredients
|1 ½ lbs.||Brussels sprouts|
|1 tbsp.||Hy-Vee Select olive oil|
|2 c.||seedless red or green grapes|
|1 ½ oz.||prosciutto|
|3 tbsp.||Hy-Vee slivered almonds, toasted|
|1 tbsp.||Hy-Vee Select balsamic glaze|
- Trim and halve Brussels sprouts; toss with olive oil. Scatter Brussels sprouts and grapes in a rimmed baking pan.
- Preheat oven to 400 degrees.
- Roast for 30 to 35 minutes or until Brussels sprouts are crisp on the outside and tender on the inside, stirring occasionally to brown the sprouts evenly.
- In a large skillet, cook prosciutto over medium heat until crispy. Cool and coarsely chop. Add prosciutto to roasted Brussels sprouts and grapes. Stir in almonds and balsamic glaze. Serve immediately.
150 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 200mg
- Total Carbohydrates: 22g
- Protein: 7g
Vitamin A 20%
Vitamin C 160%
Hy-Vee Seasons Spring 2016.