Veggie Bundles Wrapped in Prosciutto

Prosciutto adds a savory element to these veggies.








Veggie Bundles Wrapped in Proscuitto

Yield: 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


  1. Preheat oven to 400ºF. Trim the vegetables to the same size.
  2. Using three separate bowl, toss vegetables in olive oil. Keeping vegetables in the same group, lay out onto two baking sheets. Season with salt.
  3. 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.
  4. 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.
  5. 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.