Roasted Prosciutto-Wrapped Root Vegetables


Side Dish
Roasted Prosciutto-Wrapped Root Vegetables

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    Serve root veggies differently this year: roasted and wrapped in prosciutto!

    Recipe Tags

    Servings and Ingredients

    Serves 12
    ½ c. Hy-Vee plain Greek yogurt
    2 tbsp. Gustare Vita red wine vinegar
    1 tbsp. Italian parsley, chopped, plus additional for garnish
    1 tbsp. fresh mint, chopped, plus additional leaves for garnish
    1 tsp. kosher salt, divided
    ½ tsp. Hy-Vee cracked black pepper, plus additional for garnish
    4 (2-oz.) pkgs. thinly sliced prosciutto
    6 medium parsnips, peeled and halved lengthwise
    6 medium rainbow carrots, peeled and halved lengthwise
    4 small shallots, peeled and halved
    1 c. red pearl onions, peeled and halved
    ¼ c. Gustare Vita olive oil, divided

    Things To Grab

    • Whisk
    • Small bowl
    • Plastic wrap
    • 2 large rimmed baking pans
    • Hy-Vee nonstick cooking spray
    • Serving platter


    1. Preheat oven to 400 degrees. For sauce, whisk together yogurt, vinegar, 1 tablespoon parsley, 1 tablespoon mint, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl. Cover and refrigerate until serving.

    2. Line 2 large rimmed baking pans with foil. Lightly spray with nonstick spray; set aside.

    3. Wrap 1 slice of prosciutto around each parsnip and carrot half. Divide between prepared baking pans. Add shallots and pearl onions. Drizzle vegetables in each baking pan with 2 tablespoons olive oil. 

    4. Roast for 15 to 20 minutes or until prosciutto is lightly browned and vegetables are crisp-tender, turning halfway through. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Transfer to a serving platter. Garnish vegetables and sauce with additional parsley, mint leaves, and black pepper, if desired.

    Nutrition facts


    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 5mg
    • Sodium: 580mg
    • Total Carbohydrates: 23g
    • Protein: 9g

    Recipe Source:

    Hy-Vee Seasons November 2021