If I have the super powers that I’d like to think I do, I’m reading your mind right now. And you’re icked out by Brussels sprouts.
So right here it’s my cue to say, “But you’ve never had them the right way.” And then it’s your cue to respond with, “Everyone says that. Get over yourself.” And then it’s my cue to say back to you, “Ouch! No need to be so mean. It’s my hair, isn’t it?”
Okay so my super powers might be a little sensitive.
Brussels sprouts!
You either love ‘em or hate ‘em. I happen to wrangle a healthy obsession with them, so I’d like to show you the E-A-S-I-U-U-U-S-T way to make, eat, and downright flabbergast your guests with them.
Plus they’re served with crispy prosciutto like little books on toothpicks, so you’re positively going to hear multiple rounds of “aw!”, “so cute!” and, “I kind of want to pet it!”
Hey, these things happen.
So, you start with some gorgeous Brussels sprouts.
And some wonderfully salty prosciutto. Toss a slice into your mouth. It’s good for your health.
Slice the sprouts and toss them on a baking sheet with oil, salt and peppa. Get your roast on.
Cut the prosciutto into little chunks and crisp ‘em up in a skillet. Go ahead and toss some into your mouth again.
Arrange on a cute white thingy for a photo (you can skip this part).
Grab your roasted beauts.
Start with a sprout half, followed by some prosciutto crisps, and one more sprout half, bookending it all together like a little book.
Just look at those.
Taste test one to make sure they’re perfect. Go ahead and taste another one. You know…just in case…
Take the remaining three left on the platter to your guests.
You think I’m joking.
More Brussels Sprouts Recipes
- Brussels Sprouts with Bacon and Shallots Recipe
- Honey-Lemon Brussels Sprouts and Carrots Recipe
- Sauteed Brussels Sprouts with Lemon Vinaigrette Recipe
Bev wants you to know that she does in fact know how to spell “easiest.” Thank you and goodnight. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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