You know that saying “Everything’s better with bacon”? Well, I’m pretty sure that everything is better with prosciutto, too, like these candy-like Roasted Prosciutto Broccolini Bundles. My friend and neighbor, Betty, makes these scrumptious green bean bundles that are wrapped in bacon. She brought them to one of our neighborhood parties a few years ago and they were so delicious! When we partnered-up to co-host our Christmas ladies bunco group party this year, I requested that she make those little bundles of joy. They are SO. DANG. GOOD. I could seriously eat the whole pan by myself. That awesome green bean recipe was the inspiration behind these Roasted Prosciutto Broccolini Bundles and I have to say that these turned out equally addictive.
I use balsamic vinegar a lot when roasting meat and veggies. I put that s*#@ on everything. However, it HAS to be good quality balsamic vinegar, like the kind you get from the gourmet olive oil and vinegar shops. Most of the balsamic vinegar that you buy in regular grocery stores is crap. No bueno. The flavor profile and texture of good vinegar is completely different. Yes, I am a vinegar snob. If you don’t the difference, trust me on this one. Splurge on the good stuff.
These Bacon Fat Roasted Brussels Sprouts are another highly addictive vegetable recipe made with balsamic vinegar. Definitely give those a shot.
So easy to make, all you need is fresh broccolini, thinly sliced prosciutto ham, real olive oil spray, kosher salt and good balsamic. That’s it. Plain. Simple. Delicious.
I’m warning you now, these bundles are so good that portion control might become an issue. At least they are loaded with nutrients!
Roasted Broccolini Bundles
- 6 oz fresh broccolini
- 3 oz thinly sliced prosciutto ham
- kosher salt, to taste
- olive oil spray (not the fake stuff)
- high quality balsamic vinegar
- Preheat oven to 425 degrees F
- Divide broccolini into 6 bundles
- Wrap each bundle with a slice of prosciutto ham around the stalks
- Spray each bundle with olive oil, sprinkle with a little kosher salt and drizzle with balsamic vinegar
- Roast for 10 minutes.
- Serve warm.
by Amee Livingston
Betcha can’t eat just one!