Roasted Brussels Sprouts

Executive Chef Donnell Collins, Leunig’s Bistro & Cafe

Ingredients
1 lb. fresh or frozen Brussels sprouts
4 whole garlic cloves, sliced
3 shallots, sliced
1/4 bunch thyme, chopped
1/4 bunch rosemary, chopped
1 red pepper
1/2 cup prosciutto, diced
1 teaspoon salt
1 teaspoon pepper
1/3 cup extra virgin olive oil

Preparation
Toss in a bowl and roast 15-20 minutes.