Asiago Roasted Brussels Sprouts with Crispy Speck
- 1 pound Brussels sprouts halved through the stem
- 2 ounces finely diced Speck Alto Adige PGI without rind (about 1 cup)
- 1 tablespoon olive oil
- salt and pepper
- 2 ounces Asiago PDO shredded (about 1/2 cup)
- 1 tablespoon balsamic vinegar
Heat your oven to 425ºF.
In a mixing bowl, combine the Brussels sprouts, speck, and olive oil. Season with a pinch of salt and lots of black pepper. Mix to combine. use your hands or a slotted spoon to transfer the Brussels sprouts to a sheet pan, leaving any extra oil in the bowl. Nudge the Brussels sprouts so that the cut side is flat on the pan.
Bake 10-15 minutes, or until the sprouts are golden brown on the bottom but still bright green, and the speck is crispy. Remove from the oven and stir in shredded asiago and balsamic vinegar.
Calories: 101kcal | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 648mg | Fiber: 3g | Sugar: 2g