Roasted Brussels Sprouts and Prosciutto Poppers

Need an appetizer for Thanksgiving dinner? This healthy quick finger food won't ruin your diet.

1 pound Brussels sprouts, halved

• 2 tablespoons extra-virgin olive oil

• coarse sea salt to taste

• ground black pepper to taste

• ¼ pound thinly sliced prosciutto, cut into chunks

• toothpicks

Directions

1. Preheat oven to 400 degrees.

2. Toss Brussels sprouts with olive oil in a rimmed baking sheet. Season with salt and pepper.

3. Roast in preheated oven for 25 minutes. Stir Brussels sprouts and continue baking until tender, about 15 minutes more.

4. Heat a skillet over medium-high heat; cook and stir prosciutto until crisp, about 5 minutes. Remove from heat.

5. Allow Brussels sprouts to rest for 5 minutes. Thread a Brussels sprout half on a toothpick, followed by a few chunks of prosciutto and another sprout half. Repeat with remaining sprouts and prosciutto.

   
   

   Nutrition Facts (per serving)

108	Calories
8g	Fat
5g	Carbs
5g	Protein