Roasted Brussels Sprouts And Prosciutto Bites Food

ROASTED BRUSSELS SPROUTS WITH PINE NUTS

Steps:

• Heat oven to 425.
• cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
• Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
• Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.

BRUSSELS SPROUTS BITES

Steps:

• Preheat oven to 350 degrees. Spray mini muffin tin with non-stick baking spray and line each tin with a parchment muffin cup. Fill a 4 quart saucepan half way with water and bring to a boil. In a separate bowl, create an ice bath to chill the sprouts once they've cooked. While the water boils, shred brussels sprouts using a cheese grater.
• Add the shredded sprouts to the boiling water, stir for 30 seconds and immediately strain off the water and transfer the shredded sprouts to the ice bath,. After about 30 seconds, drain all of the water before moving the sprouts to a large bowl. Add the cheese and eggs to the sprouts, whisking to combine. Crumble in 40 of the Ritz crackers (make sure you crumble them fine) and mix together to combine. Spoon mixture into mini muffin tins until each one is about 3/4 full. Sprinkle with remaining crumbled Ritz crackers.
• Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked. Serve hot or at room temperature.