Tuesday, August 27, 2013

Roasted Broccoli with Crispy Prosciutto and Balsamic Vinegar

Roasted Broccoli with Crispy Prosciutto and Balsamic Vinegar
Servings: 2

1 bag prepared broccoli florets (about 1 large head)
5 slices prosciutto
Salt and pepper, to taste
Cooking Spray
2 Tbsp. balsamic vinegar

Preheat an oven and a toaster oven to 400 degrees. Arrange the broccoli florets in a single layer on a baking sheet. Spritz liberally with cooking spray, sprinkle salt and pepper to taste and toss to coat. Place the tray in the oven and roast for 30 to 35 minutes, tossing the broccoli around a bit about halfway through cooking).

Place the prosciutto slices in a single layer on an aluminium foil-lined tray. Put the tray in the toaster oven for 7 to 10 minutes, flipping the slices halfway through. Remove them just before they burn to a paper towel-lined plate. If you don't have a toaster oven, just cook the prosciutto ahead of the broccoli in the oven.

When the prosciutto has cooled a bit, it will become crisp like bacon. Cut the slices into bite-sized pieces using kitchen shears and set aside.

When the broccoli is done, drizzle the balsamic over it and toss to coat.

Serve the broccoli with the prosciutto pieces sprinkled over the top.

NOTES: Excellent - tastes far more decadent than it actually is. Really easy and really delicious!

1 comment:

  1. Provencal vegetable soup and bleray soup, both are great what do I have on hand meals. No bleray, use rice or couscous, even small pasta. Want it heartier, add chicken. Use potatoes to bulk up, etc. Crusty bread completes the meal, and the bleray soup freezes really well.

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