Roasted Barbie Doll Heads

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Roasted Sprouts with Prosciutto

Okay, there is a reason search engines hate me. I just don’t play by their rules. But I am sorry – who wants to see a headline about Brussels sprouts? Bo. Ring. Although this dish is anything but. It’s actually my brother who calls them Barbie Doll heads – what would I know? My idea of repurposing Barbie is to ram a rod up her and put a shade with some nice piano fringe on top. #AmIRite? That “Solo in the Spotlight” outfit was made to be a lamp. Well that and the fact I never really forgave her for the mic drop she pulled on the way to kindergarten. That microphone was integral to the outfit.

Barbie Doll HeadsIt’s a perfect time of year to find fresh Brussels sprouts – on or off the stalk. I found these at one of our winter indoor markets, grown by Blackbird Farms. A dish like this is so simple and undemanding that it fits holiday entertaining quite well.

Brussels Sprouts on the Stalk
Brussels sprouts date back to the late 16th century – thought to be native to Belgium, hence the capital name. They are high in Vitamins C and K, high in fiber, and like other cruciferous vegetables, associated with cancer prevention. But the important part is they are tasty. I like to roast them to get a nutty slightly charred taste, but you can also steam, sauté, and even remove the leaves and blanch them. Patrick O’Connell from the legendary Inn at Little Washington has a recipe in one of his books for Brussels Sprout Petals with Coriander Vinaigrette and Pickled Cranberries. It is quite delish and lucky for you, he featured it during an NPR interview so no need to buy the book (well there are plenty of reasons to buy the book, but just not for that recipe). Patrick serves it cold, but it would be a fantastic side vegetable, served warm, on your holiday buffet.

Sprouts, Shallots and ProsciuttoRoasted Brussels Sprouts with Shallots and Prosciutto

  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 2 Tablespoons EVOO, divided per below
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 shallots, minced
  • 1/4 pound prosciutto, diced
  • Drizzle of Fig Balsamic Vinegar

Preheat oven to 400oF.

Toss the sprouts with 1 ½ Tablespoons of EVOO, salt and pepper. Arrange on a sheet pan and roast, shaking periodically, until tender and slightly charred, about 20-30 minutes, depending on size and freshness.

ShallotsHeat the remaining ½ Tablespoon of EVOO and sauté shallots until browned. Add the prosciutto and continue sautéing until it becomes a bit crispy.

Prosciutto and SproutsAdd the roasted sprouts to the pan and stir to toss well. Drizzle with fig Balsamic vinegar, to taste. Adjust seasonings, as needed.

Serves 6 – wonderful with a roast pork loin and goat cheese and thyme mashed potatoes.

Roaste Brussells Sprouts with Shallots and Prosciutto

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8 Comments

  1. Carlin says:

    I love a Brussel!! I look forward to trying this recipe. Thanks for the pics too.

  2. Well, that title caught my attention! Looks like a great recipe too. . .thanks Katy.

    • Katy Keck says:

      I like it for its simplicity and stress-free style – nothing you haven’t had before but things that you likely have on hand already, as a good Italian. Cheers!

  3. Okay, faint tinge of Barbie malice is nicely tempered by sprouts with GREAT recipe! (And I have to say the lamp is super.) Thanks Katy, this side is happening soon in a kitchen near me. Fabulous!

    • Katy Keck says:

      I guess I should really get over the mic drop – but that microphone was the best part of that outfit – I swear it. These sprouts are delish the next day should you be lucky enough for left overs. Yum! Merry Christmas!!!

      • Kim Coston says:

        Roasted Barbie heads are almost as good as the Disneyland Paris hotel restaurant’s listing Fresh Roasted Children instead of chicken. Do you think it was a disgruntled employee?
        Love the sprout recipe.

        • Katy Keck says:

          I once saw lamster instead of lobster but of course thought of a whole other roasted animal that would be much less tasty!

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