Ingredients:
1lb. fresh or frozen brussels sprouts
4 whole garlic cloves, sliced
3 shallots, sliced
1/4 bunch thyme, chopped
1/4 bunch rosemary, chopped
1 red pepper
1/2 cup prosciutto, diced
1 tsp. salt
1 tsp. pepper
1/3 cup extra virgin olive oil
Procedure:
Toss in a bowl and roast 15-20 minutes.
Recipe Type: Authentic1lb. fresh or frozen brussels sprouts
4 whole garlic cloves, sliced
3 shallots, sliced
1/4 bunch thyme, chopped
1/4 bunch rosemary, chopped
1 red pepper
1/2 cup prosciutto, diced
1 tsp. salt
1 tsp. pepper
1/3 cup extra virgin olive oil
Procedure:
Toss in a bowl and roast 15-20 minutes.
Recipe Author: Executive Chef Donnell Collins
Chef's Background: Co-Owner of Leunig’s Bistro & Cafe
Named Top Chef at CVAA's benefit to support Meals on Wheels
Restaurant: Leunig’s Bistro & Cafe
Source: http://www.newenglandcooks.com/recipes/Recips%20-%20Collins.pdf