Hot damn, this is good and easy.
Ingredients:
Fresh Brussels sprouts
Prosciutto
Chili-lime seasoning
Olive oil
Preparation:
Preheat oven to 400. Cut the stemmy parts off the sprouts and half or quarter them. Chop the prosciutto into 1-inch pieces. Combine sprouts and prosciutto. Drizzle with olive oil and sprinkle with a couple teaspoons of seasoning. Mix well.
Cook & Serve:
Cover baking sheet with foil and spread sprouts onto foil. Roast in oven for about 20 minutes until browned and edges are crispy.
A Little Backstory:
Minnesota is a beautiful state with warm, colorful autumns and 100-degree summers that make you glad you have 10,000+ lakes to jump into. But January? It's cold. Goddamn cold. It's -7 degrees as I type this -- that's 7 degrees below zero. Fahrenheit. It's the type of ungodly, unforgiving cold that drives you indoors to bake and cook everything in sight. Roast those vegetables. Roast 'em good.
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