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

Roasted Broccoli With Crispy Prosciutto and Balsamic Vinegar in a bowl.

Time to make Roasted Broccoli with Crispy Prosciutto and Balsamic Vinegar!

Serves 4

Ingredients:

  • 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

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

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.

Broccoli florets on a half sheet pan ready to be baked in the oven.

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…

A packet of prosciutto.

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

Slices of prosciutto laid out on a half sheet pan baking sheet.

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 this close to being burned.

Baked prosciutto cooling down on a wire rack.

(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.

Baked prosciutto cut into thin strips and piled in a small bowl.

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

Roasted Broccoli With Crispy Prosciutto and Balsamic Vinegar in a bowl.

Yay pork!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Roasted Broccoli with Crispy Prosciutto and Balsamic Vinegar

4.20 from 5 votes
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings 4
Here's another quick and tasty variation of roasted broccoli with crispy salty pig bits!

Ingredients 
 

Instructions 

  • Preheat the oven and toaster oven to 400 F.
  • Arrange the broccoli florets on a large foil-lined baking tray.
  • Drizzle the ghee or fat of choice over the broccoli and season with salt and pepper. Toss the broccoli.
  • Place the tray in the oven and roast for 30-35 minutes, tossing the broccoli and turning the baking sheet at the halfway mark.
  • While the broccoli is cooking, take out the prosciutto and put five slices in a single layer on a foil-lined tray.
  • Put the tray of prosciutto in the toaster oven for about 7-10 minutes. Flip the slices at the halfway mark. If you don't have a toaster oven, you can place them in a regular oven.
  • Remove the cooked prosciutto and place them on a cooling rack. Once cooled, cut them into bite-sized pieces.
  • Once the broccoli has finished cooking, drizzle on aged balsamic vinegar and sprinkle the crispy prosciutto on top.

Notes

Looking for another roasted broccoli with crispy salty pig bits recipe? Try my Roasted Broccoli and Bacon!

Nutrition

Calories: 218kcal | Carbohydrates: 22g | Protein: 10g | Fat: 13g | Fiber: 8g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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