Plate of Roasted Prosciutto Wrapped Root Vegetables

Hands On:

20 minutes

Total Time:

45 minutes

Serves:

Ingredients

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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Preparation

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%