This side dish is company worthy and easy to assemble by prepping the ingredients in advance.
By now you’ve probably noticed that we eat a lot of roasted vegetables. Asparagus was the first one we tried (and loved). It’s such an easy and elegant dish.
Pecorino Romano is a delicious hard sheep’s milk cheese similar to Asiago or Parmesan cheese (which can be substituted). The salty cheese gives the simply roasted vegetables big flavor.
We were skeptical to try boiled Brussels sprouts (they get a bad mushy rap), but the short boil time and skillet sautéing keeps them firm. The crispy prosciutto is a nice salty addition too.
Change things up by shredding the Brussels sprouts for a variation in texture but same roasted nutty taste.