I’m not a huge fan of Brussels sprouts, but I eat them occasionally when I’m trying to be healthy…or whatever.
Honestly, this recipe kind of takes away some of the “healthiness” of Brussels sprouts, but you’re still eating them, so maybe they just cancel each other out? Either way, this tasty recipe is a must-try!
Brussels Sprouts-in-a-Blanket Recipe:
- 32 small Brussels sprouts, ends trimmed, or 16 large Brussels sprouts, halved
- 2 tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 1 sheet frozen puff pastry from a 17.3-ounce box, thawed
- 4 tbsp. (1/2 stick) unsalted butter, at room temperature
- 4 oz thinly sliced prosciutto
- Preheat the oven to 425 degrees and spread out your Brussels sprouts on a baking sheet and drizzle with oil, salt, and pepper.
- Bake for 18-20 minutes or until the sprouts are golden brown, stirring once halfway through.
- Sprinkle Parmesan on a work surface and lay a pastry sheet on top of it. Roll the dough into a square and press the dough into place.
- Spread butter on the pastry sheet, then lay the prosciutto on top of the butter.
- Cut the square in half to form 2 rectangles, then cut each rectangle to form 8 6-inch long strips. Then, cut them diagonally so you have 32 long, narrow triangles. (If you’re confused, watch the video for a clear example!)
- Place a Brussels sprout at the wide end of the triangle strip, then roll it up so it forms a crescent roll over the Brussels sprout. Repeat with all sprouts.
- Transfer to a baking sheet and sprinkle Parmesan on top.
- Bake for 16-18 minutes or until the pastry is cooked.