Proscuitto caprese with pan-roasted brussels sprouts and parmesan chips
Roast
Roasting
I can't leave caprese alone. Enter proscuitto. Last week I also had fresh tiny Brussels sprouts from the farmer's market in St. Paul. I love to pan roast them with huge, wide slivers of parmesan that crisp up into chips. While caprese isn't always quite enough for a meal, it's plenty with the sprouts.
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