Maple Roasted Vegetable Bundles Wrapped In Prosciutto
Serving Size / Yield
- sea salt
- 4 medium carrots
- 4 medium parsnips
- 1 1/2 Tbs. butter
- 1 Tbs. maple syrup
- 1 tsp. balsamic vinegar
- 8 thing slices prosciutto
- 16 small thyme sprigs
Preheat the oven to 400 degrees and line a rimmed baking sheet.
Bring a large pot of water to a boil. Peel and trim the carrots and parsnips. Cut them into sticks that are 3 inches long and 1/2 inch wide. Add the veggies to the boiling water and cook for 4 minutes. Transfer to paper towels to drain and dry.
Heat the butter in a medium skillet over medium heat. Add 1 Tbs. syrup and balsamic vinegar once the butter is melted. Stir and transfer the veggies to the skillet and season with about 1/4 tsp. sea salt.. Stir gently. Turn the heat to medium high and cook until the vegetables are browned and more pliable, about 7 to 9 minutes. Transfer to a plate and spread out to cool.
Arrange the slices of prosciutto on a cutting board. Divide the veggies into 8 portions and put them on each slice of prosciutto. Brush the bundles with maple syrup and arrange the thyme sprigs on them. Roll the veggies up and transfer to the baking sheet. Roast for about 18 to 20 minutes, or browned and slightly shrunken.