SHEET PAN BRUSSELS SPROUTS, CARAMELIZED ONIONS, PROSCIUTTO & GNOCCHI – BIG FLAVOUR, LITTLE EFFORT
There’s something comforting about a sheet pan dinner – minimal cleanup, maximum flavour and everything roasting together into caramelized perfection. When the pillowy gnocchi crisp up alongside the sliced onions, savoury prosciutto and earthy Brussels sprouts, you get a dish that feels both rustic and refined. Fresh or frozen sprouts work equally well, making this an easy year-round family favourite. This is healthy cooking at its best!
Did You Know?
Small but mighty, Brussels sprouts are tiny nutrition powerhouses. Just one cup of sprouts provides all of your vitamin C daily needs and is packed with antioxidants, vitamin K, folate and fibre. As members of the Brassica family which includes broccoli, cabbage and kale, Brussels sprouts were cultivated in Belgium as early as the 13th century. By the 16th century, they were widely grown throughout Northern Europe and today, they remain a cool-weather favourite around the world.
INGREDIENTS (4 Servings)
- 1 package (1 lb; 454 g) shelf-stable gnocchi
- 3 ½ cups (875 ml; 454 g) fresh (trimmed) or frozen Brussels sprouts
- 1 large red or white onion, sliced
- 6-8 slices prosciutto or Black Forest ham
- 3 Tablespoons (45 ml) olive oil
- 1 lemon, zest and juice
- ¼ cup (63 ml) freshly grated parmesan
- ½ teaspoon (2.5 ml) salt or to taste
- ½ teaspoon (2.5 ml) freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to 425 F (220 C).
- Cut the fresh or frozen Brussels sprouts in half.
- Toss the sprouts, gnocchi, and onion with the olive oil on a sheet pan lined with parchment paper.
- Season with salt and freshly ground black pepper.
- Roast in the oven for 20-30 minutes until the sprouts are fork tender.
- Add the sliced prosciutto or ham during the last 10 minutes of roasting.
- Remove the sheet pan from the oven and toss with the lemon juice and zest and the parmesan cheese.
- Serve warm.
ENJOY!
PER SERVING: |Calories: 450 kcal | Carbohydrates: 50 g | Protein: 17 g | Fat: 20 g |Fibre: 6 g | Sodium: 720 mg
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes –for groups or individuals – in person and online. For more information, email Joanne at jo.knows.nutrition@outlook.com.