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Roasted Brussels Sprouts and Prosciutto Poppers
- 1 pound Brussels sprouts, halved
- 2 tablespoons extra-virgin olive oil
- coarse sea salt to taste
- ground black pepper to taste
- 1/4 pound thinly sliced prosciutto, cut into chunks
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 8g|
|Saturated Fat 2.3g|
|Total Carbohydrate 5.2g|
|Dietary Fiber 2.2g|