Oh So Simple Baked Brussels Sprouts

Toss tender baby Brussels sprouts with savoury prosciutto strips and our irresistibly creamy PC Artichoke & Asiago Dip for an easy side dish to serve a crowd.

Ingredients4

  • 1 tbsp (15 mL) PC Splendido Cold-Pressed Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    In Cart

    PC Splendido  Extra Virgin Olive Oil (500mL)

    $5.99 ea
    $1.20 / 100 mL
  • 4 slices PC Proscittuo Dry Cured Ham- Boneless & Skinless
    Prosciutto
    In Cart

    President's Choice  Prosciutto (125g)

    Not available to
    shop online

  • 4 cups (1 L) PC Baby Brussels Sprouts
    Baby Brussels Sprouts - Frozen
    In Cart

    President's Choice  Baby Brussels Sprouts - Frozen (500g)

    $3.99 ea
    $0.80 / 100 g
  • 3/4 cup (175 mL) PC Artichoke & Asiago Dip
    Artichoke & Asiago Dip
    In Cart

    President's Choice  Artichoke & Asiago Dip (227g)

    $3.49 ea
    $1.54 / 100 g

Cooking Instructions

1

Preheat oven to 350°F (180°C). Spray 8-inch (2 L) square glass baking dish with PC Canola Oil Cooking Spray.

2

In frying pan, heat olive oil over medium heat; cook prosciutto for 4 to 5 minutes, stirring occasionally, or until slightly crispy. With slotted spoon, transfer prosciutto to bowl. Add frozen Brussels sprouts to frying pan; cover and cook for 5 minutes, shaking pan occasionally. Remove pan from heat. Stir in prosciutto and dip. Transfer to prepared baking dish.

3

Bake uncovered for 20 to 25 minutes. Serve hot.
You will need
1 tbsp (15 mL) PC Splendido Cold-Pressed Extra Virgin Olive Oil
4 slices PC Proscittuo Dry Cured Ham- Boneless & Skinless
4 cups (1 L) PC Baby Brussels Sprouts
3/4 cup (175 mL) PC Artichoke & Asiago Dip
Chef's tip This is best right after it’s made, so don’t let it stand long before serving.