Go Back

https://www.justoffbase.co.uk/uncategorized/wq736ydg5 Print

Roasted Brussel Spouts, Green Beans and Dates

Ingredients

Instructions

  1. Preheat oven to 425°
  2. Bake the proscuitto in 375° oven until crisp. Remove and chop in large pieces when cooled. Set aside.

  3. Cut the ends off the Brussel sprouts and cut in half. I tend to like to separate some of my leaves from the sprout because I like them to get a little toastier.
  4. Blanch the green beans in boiling water for about 2-3 minutes then put in ice water to stop the cooking. Drain and set aside.
  5. On a rimmed cookie sheet put the Brussel sprouts and onion. Drizzle about one tablespoon of the olive oil over sprouts. Bake in 425° oven for about 10 minutes. Stir the sprouts with a spatula add in the sun-dried tomatoes, almonds, dates and the blanched (drained) green beans. Drizzle with some of the sauce and roast for another 10 minutes until green beans or hot but still crisp. Remove from oven and if needed drizzle with more of the sauce.
  6. https://modaypadel.com/ebrgq78nk Add in the proscuitto before serving.

  7. Serve hot out of the oven or room temperature.

Recipe Notes

If you want you can add in the prosciutto the last 10 minutes of baking instead of baking it separately.