Today’ recipe is hardly such. It’s more of a response to a question that I am often asked, which is “what do you eat on normal days?” This is one of those recipes. It’s a quick, weeknight fix without much pretension, but with tons of flavor. I have used the same method to cook not only brussels sprouts, but also asparagus and green beans, many times over the years.
I love to eat this dish as a one-bowl meal with some hot quinoa underneath because I can put it in the oven right when I get home and enjoy it without a ton of extra steps in the cooking process. Also, the vegetables that I use when I’m making this dish are extremely “hardy.” I can eat the leftovers for days without compromising flavor, which isn’t always the case with more watery produce.
The one-bowl concept is especially convenient if you would like to eat at your couch for a treat. This treat will become less luxurious when you have a forty-pound lap dog who also thinks he might be in for a treat, but when I am feeling really lazy, I can ignore him, even when he is literally inches from my face and intensely staring at me:
The Italian flavors are a major complement to the bitter flavor that repels some folks away from brussels sprouts. I’m a major fan of bitter. Bring on the kale, brussels sprouts, cabbage, all of it – I can’t get enough greens! Fiance will try anything, and he still isn’t going to order brussels sprouts at a restaurant (as long as mashed potatoes are on the menu, at least), but he said that with enough cheese, even the brussels sprout can be edible. Now if that isn’t the compliment of the century, I just don’t know what is.
Roasted Brussels Sprouts with Prosciutto & Parmesan
You will need:
- 1 pound fresh brussels sprouts, rinsed (or asparagus or green beans)
- 2 tbsp. olive oil
- 1 tbsp. Mediterranean spice mix (or a blend with oregano, parsley, crushed red pepper flakes, marjoram, basil, savory, salt and pepper)
- 2 tbsp. fresh lemon juice
- 1/4 cup Italian salad dressing (my personal favorite is the Olive Garden Italian dressing)
- 1 tbsp. minced fresh garlic
- 2 tbsp. balsamic vinegar
- 1/4 cup Prosciutto, sliced into strips
- 1/3 cup fresh mozzarella
- 1/4 cup Parmesan
- Salt and pepper, to taste
- Preheat oven to 400.
- In a large bowl, toss together fresh vegetables with either Italian spice blend or Italian salad dressing, and garlic, coating evenly.
- Arrange vegetables in a single layer on a baking sheet
- Roast veggies until they have withered and begin to blacken, approximately 35 minutes.
- When the vegetables are browned and ready, pull them out of the oven and top with balsamic vinegar. Scatter cheeses and prosciutto on top and return to oven for three to five minutes, until cheese has melted.
- Use as much or as little cheese as you like. I think it should be apparent which side of this dish was intended for me and which side was built to Fiance’s specs:
- Enjoy hot, with extra lemon juice, salt, and pepper added just before serving.