I have had a crisis of the camera. My beloved Olympus of many years, which has been threatening its demise for several months, finally became deceased as I was taking pictures of a particularly delectable cake. In the course of its death throes, it devoured the cake pictures and pictures of a recently made chicken and peppers curry. I raced to Costco this morning to get a new camera so I can redo the photos before I eat all the leftovers. But while I am figuring out how it works, I decided to post this recipe that I made a few weeks ago.
This tasty dish continues on the theme of roasting things in order to keep the kitchen warm while not turning up the heat in the rest of the house. I had never roasted Brussels sprouts – in fact I did not think they could be roasted since they weren’t like the usual squashes, parsnips and potatoes that are usually roasted. They are green. I didn’t know you could roast green things. You could actually put a good deal more garlic in this dish, but I planned to take the leftovers to work for lunch and didn’t want to create clouds of garlic breath.
Roasted Brussels Sprouts with Garlic and Crispy Prosciutto
Cooking spray
1 pound Brussels sprouts, trimmed and halved
2 teaspoons good olive oil
1 (or more) teaspoons minced garlic
2 ounces of prosciutto, chopped coarsely
Preheat oven to 400. Spray a 9 x 9 baking pan with cooking spray. Place Brussels sprouts in pan; sprinkle garlic and oil over them. Toss thoroughly.
Roast for 20 minutes. Take out of oven and stir the sprouts, then roast for an additional 20 minutes. During the last 20 minutes, preheat a small frying pan over medium high heat. Fry the prosciutto, stirring frequently, until it is crispy. Remove the Brussels sprouts from the oven and toss with the crisped prosciutto. Makes 4 servings at about 5.3 grams of fat/serving.
The Perpetual Feast 
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