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Recipe Detail Page
Prosciutto-Wrapped Root Vegetables
Winter 2023
These pretty bundled bites burst with wintery flavours and they’re a snap to put together. Don’t fret about preparing them perfectly; this is a very forgiving recipe.
Makes 4 to 6 appetizer servings
1 bunch carrots with their tops and 3 parsnips, preferably slender ones
2 long, thin shallots
1 tsp (5 mL) olive oil
18 to 24 small sage leaves (optional)
12 slices prosciutto or serrano ham, approximately 7 oz (200 g)
1. Preheat oven to 400°F (200°C).
2. Scrub carrots clean and peel parsnips. If carrots have tops, trim them leaving a little bit of the top on each, approximately 2 inches (5 cm). Scrub and trim away any dirt. Repeat with parsnips. Carefully cut any large carrots or parsnips lengthwise so they are about 1-inch (2.5-cm) thick. Peel and remove tops from shallots. Trim end leaving root end intact. Slice lengthwise into quarters. Arrange vegetables in a large baking sheet. Drizzle with oil, toss and massage into vegetables to lightly coat. Cut prosciutto slices in half crosswise so you have two almost-square pieces. If using sage, lightly rub or brush with oil, hold leaf against a vegetable then wrap with a piece of prosciutto, leaving a little sage showing. Repeat with remaining ingredients.
3. Roast in centre of preheated oven for 20 to 25 minutes until carrots and parsnips are tender with a bit of bite and shallots have softened. Baking times will vary. Divide between appetizer-size plates and serve warm or at room temperature.
Makes 4 to 6 appetizer servings
