Brussels sprouts with Parma Ham recipe
Give Brussels sprouts an exciting update with Prosciutto di Parma crumbs.
Ingredients
- 6 slices Prosciutto di Parma
- 800 g Brussels sprouts, trimmed
- 2 small red onions, peeled
- 150 g ready-cooked and peeled chestnuts, broken in half
- 3 sprigs rosemary, leaves roughly chopped (optional)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 6 slices Prosciutto di Parma
- 28.2 oz Brussels sprouts, trimmed
- 2 small red onions, peeled
- 5.3 oz ready-cooked and peeled chestnuts, broken in half
- 3 sprigs rosemary, leaves roughly chopped (optional)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 6 slices Prosciutto di Parma
- 28.2 oz Brussels sprouts, trimmed
- 2 small red onions, peeled
- 5.3 oz ready-cooked and peeled chestnuts, broken in half
- 3 sprigs rosemary, leaves roughly chopped (optional)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
Details
- Cuisine: British
- Recipe Type: Brussels sprouts
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Heat the oven to 220°C/200°C fan/430°F/gas mark 7. Lay the slices of Prosciutto di Parma on a large non-stick roasting tray so that they are in a single layer.
- Bake for 8–10 mins, until crisp (it will crisp more as it cools), then remove from the tray and set aside on a plate. Once it has cooled, use your hands to crumble.
- Bring a large pan of water to the boil and cook the sprouts for 8–10 mins. Depending on size, this will be until just soft enough to crush a little. Drain and tip the sprouts into the roasting tray, gently squashing using a potato masher.
- Quarter the onions and pull apart into petals, then add them to the roasting dish along with the chestnuts and rosemary. Drizzle with the oil and season, but don’t over salt as the Prosciutto di Parma will add saltiness. Toss well and roast for 25 mins, stirring halfway, until starting to caramelise a little.
- Drizzle over the balsamic and maple syrup, stir well, and roast for 5 mins more. Transfer to a serving dish and sprinkle over the Prosciutto di Parma crumbs.
This recipe is courtesy of Prosciutto di Parma.
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