Veggie Bundles Wrapped in Prosciutto


Veggie Bundles Wrapped in Proscuitto

Prosciutto adds a savory element to these veggies.
Servings 6 - 8


For the Roasted Vegetables

  • 1 pound carrots, trimmed and quartered lengthwise
  • 1 pound parsnips, trimmed and peeled, cut into spears
  • 1 pound French green beans, trimmed
  • 2 tablespoon olive oil
  • 8 slices prosciutto, thinly sliced for additional bundles
  • salt and pepper to taste

For the Maple Glaze

  • ¼ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • salt to taste


  • Preheat oven to 400ºF. Trim the vegetables to the same size.
  • Using three separate bowl, toss vegetables in olive oil. Keeping vegetables in the same group, lay out onto two baking sheets. Season with salt.
  • Roast in the oven for 10-15 minutes or until they begin to caramelize, but slightly al dente. Remove from oven and set aside to cool slightly.
  • While vegetables are cooling, prepare the glaze by whisking all ingredients together in a small sauce pan over medium-high heat. Reduce heat to a simmer until glaze slightly thickens.
  • Prepare vegetable bundles. Tie each bundle with prosciutto. Brush glaze over bundles and return to the oven for an additional 3-5 minutes to heat through. Serve warm.

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