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Roasted Brussels Sprouts and Prosciutto Bites

A) This is beyond simple. B) This is also beyond delicious. C) This needs to be happening in your kitchen. D) NOW. 32 skewered bites (give or take)

You either love ’em or hate ’em. I happen to wrangle a healthy obsession with them, so I’d like to show you the E-A-S-I-U-U-U-S-T way to make, eat, and downright flabbergast your guests with them.


1 pound small Brussels sprouts, rinsed of any dirt
2 Tbs extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pinch coarse salt and freshly ground pepper
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