Ingredients

The following ingredients have 6 Servings
  • 1 pound Brussels sprouts (halved through the stem)
  • 2 ounces finely diced Speck Alto Adige PGI (without rind (about 1 cup))
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 ounces Asiago PDO (shredded (about 1/2 cup))
  • 1 tablespoon balsamic vinegar

Instruction

  • Heat your oven to 425ºF.
  • In a mixing bowl, combine the Brussels sprouts, speck, and olive oil. Season with a pinch of salt and lots of black pepper. Mix to combine. use your hands or a slotted spoon to transfer the Brussels sprouts to a sheet pan, leaving any extra oil in the bowl. Nudge the Brussels sprouts so that the cut side is flat on the pan.
  • Bake 10-15 minutes, or until the sprouts are golden brown on the bottom but still bright green, and the speck is crispy. Remove from the oven and stir in shredded asiago and balsamic vinegar.
  • Serve immediately.