Roasted Brussels Sprouts with Balsamic Caramelized Onions and Prosciutto

I feel that people have mixed feelings regarding brussels sprouts. Myself included. I recently realized how delicious this vegetable can taste, and now regret making fun of one of my best friends and roommate in college for making them everyday. (I was missing out!) Doing what I do best, I added my little twist to a classic dish by caramelizing the onions with balsamic vinegar. The crispy proscutto adds the perfect amount of crunch too! Enjoy!

Roasted Brussels Sprouts with Balsamic Caramelized Onions and Prosciutto

Prep: 10 Minutes / Cook: 1 Hour / Serving Size: 4-6

Ingredients:

• 1 Pound of Brussels Sprouts
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 1 Tbsp Olive Oil
• 1 Yellow Onion
• 1/2 Tsp Salt
• 1/3 Cup Balsamic Vinegar
• 4-7 Slices of Prosciutto
• Shaved Parmesan for Garnish

Directions:

Preheat the oven to 375 degrees.

Quarter the brussels sprouts and transfer to a baking sheet pan.

Drizzle brussels sprouts with olive oil and add salt and pepper. Mix well with hands and form in a single layer. 

Place in the oven and roast for 35-45 minutes, turning them half way through.

Half and peel the onion. Slice thinly.

Place in a saute pan over medium heat and add salt and balsamic vinegar.

Stir occasionally and let cook for 30 minutes.

Place the prosciutto on a cookie tray on top of a baking sheet. Place in oven (best to do during the last 15 minutes of roasting the brussels sprouts!) and bake for 15 minutes until the prosciutto is nice a crispy.

Once the onions are done, place in a bowl and set aside.

Take out the brussels sprouts and prosciutto once done. Place the brussels sprouts into a large bowl and crumble the crispy prosciutto into the bowl.

Mix in onions. 

Plate and garnish with shaved Parmesan! 

Hope you all enjoy this delicious dish!