Although Brussel sprouts have become a staple at the Thanksgiving table they still tend to have a bad food reputation. These tiny cabbage-like sprouts that grow on tall, leafy stalks are hardly ever listed as a favorite vegetable. At one time they were labeled by food writers as the vegetable least likely to succeed. Brussel sprouts were never going to win any popularity contests. At least not in the States. In European countries Brussel sprouts are very popular. Brussels sprouts are a favored contorno (side dish) in Italy particularly in the northern regions. In the Veneto there is a dish called cavoli cappucci agrodolci, (Brussels sprouts sweet and sour) made with vinegar, sugar, onions, raisins and pine nuts that is very popular. The Italians also serve Brussel sprouts coarsely chopped, sautéd in olive oil, garlic and black pepper served with pasta.
One reason for Brussels sprouts growing popularity is their adaptability to roasting. Like most root vegetables roasting enhances their flavor. When Brussel sprouts are roasted with a drizzle of good quality olive oil and an aged balsamic from Modena they are transformed. Tangy and tender. Caramelized with an earthy sweetness and crisp around the edges without any of the naturally occurring bitterness. Other additions that bring out the best in Brussel sprouts include pancetta, prosciutto and Parmigiano cheese. When made this way they become a second helping side dish, not only at the Thanksgiving Table but year around.
Roasted Brussels Sprouts with Prosciutto and Parmigiano
Ingredients
1 lb. Brussels sprouts trimmed
2 tablespoons Capezzana extra virgin olive oil
1 tablespoon Maletti Aged Balsamic Vinegar
season to taste with Dario Cecchini Profumo del Chianti Herbal Salt Blend
¼ teaspoon freshly ground black pepper
2 prosciutto slices chopped
¼ cup Parmigiano Reggiano cheese for sprinkling
Method
Preheat the oven to 400°F. Sauté the chopped prosciutto in a skillet until crisp and set aside. Trim the Brussels sprouts, removing any stems and loose leaves. Add the trimmed Brussels sprouts in a large bowl. Drizzle in the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss to combine. Spread the seasoned Brussels sprouts onto a rimmed sheet pan. Bake in the preheated oven for 30-35 minutes, or until the Brussels sprouts are browning and fork tender. Remove the Brussels sprouts from the oven, sprinkle with sautéd prosciutto and parmigiano cheese.
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