November Recipes

Roasted Prosciutto-Wrapped Root Vegetables

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Plate of Roasted Prosciutto Wrapped Root Vegetables
Hands On:
20 minutes
Total Time:
45 minutes


  • ½ cup Hy-Vee plain Greek yogurt
  • 2 tbsp Gustare Vita red wine vinegar
  • 1 tbsp Italian parsley, chopped, plus additional for garnish
  • 1 tbsp fresh mint, chopped, plus additional for garnish
  • 1 tsp kosher salt, divided
  • ½ tsp Hy-Vee cracked black pepper, plus additional for garnish
  • 4 (2-oz.) pkgs. thinly sliced prosciutto
  • 6 medium parsnips, peeled and halved lengthwise
  • 6 medium rainbow carrots, peeled and halved lengthwise
  • 4 small shallots, peeled and halved
  • 1 cup red pearl onions, peeled and halved
  • ¼ cup Gustare Vita olive oil, divided
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Preheat oven to 400°. For sauce, whisk together yogurt, vinegar, 1 tablespoon parsley, 1 tablespoon mint, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl. Cover and refrigerate until serving.
Line 2 large rimmed baking pans with foil. Lightly spray with nonstick spray; set aside.
Wrap 1 slice of prosciutto around each parsnip and carrot half. Divide between prepared baking pans. Add shallots and pearl onions. Drizzle vegetables in each baking pan with 2 tablespoons olive oil.
Roast for 15 to 20 minutes or until prosciutto is lightly browned and vegetables are crisp-tender, turning halfway through. Sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon black pepper. Transfer to a serving platter. Garnish vegetables and sauce with additional parsley, mint leaves, and black pepper, if desired.

Nutrition Facts

Serves: 12
Amount Per Serving
Calories: 16
% Daily Value*
Total Fat: 1g 1%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 48mg 2%
Total Carbohydrate: 2g 1%
Dietary Fiber: 0g 1%
Sugars: 1g 1%
Protein: 1g 2%

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