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Roasted Broccoli With Crispy Prosciutto & Balsamic Vinegar

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Want another quick & tasty variation on roasted broccoli with crispy salty pig bits?

Here’s what I gathered to feed 4-6 people as a side dish:

  • 2 large bunches of broccoli, cut into florets (there should be enough to fill a large baking sheet in one layer)
  • 4-5 slices thinly sliced prosciutto
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons of your favorite fat
  • 2 tablespoons of aged balsamic vinegar

Here’s how I made it:

I preheated both the oven and toaster oven to 400F and arranged the florets on a large, foil-lined baking tray. I drizzled on the fat, seasoned with salt and pepper, and tossed the broccoli to combine.

I placed the tray in the oven and roasted the broccoli for 30-35 minutes (tossing the broccoli and turning the baking sheet halfway through the cooking time).

I took out the prosciutto…

…and put five slices in a single layer on a foil-lined tray.

I put the tray of prosciutto in the toaster oven for about 7-10 minutes. I flipped the slices halfway through the cooking time and removed them to a cooling rack when they were thisclose to being burned.

(If you don’t have a separate toaster oven, you can do this part ahead of time in the regular oven.)

When the prosciutto cooled, the slices became crispy and crunchy. I cut them into bite-size pieces with kitchen shears.

When the broccoli was finished roasting, I drizzled on aged balsamic vinegar and sprinkled on the crispy prosciutto.

Yay pork!

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