Roasted Brussels Sprouts and Prosciutto Poppers

Ingredients

• 1 pound brussels sprouts halved
• 8 servings sea salt to taste
• 8 servings ground pepper black to taste
• 2 tablespoons olive oil extra-virgin
• 0.3 pound pancetta thinly sliced cut into chunks

Equipment

• frying pan
• baking sheet
• oven
• toothpicks

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
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.
5. Remove from heat.
6. 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.