These Prosciutto Wrapped Roasted Broccolini make an easy and fun side dish or appetizer perfect for any celebration, party, brunch, weeknight dinner, and even meal prep, comes together in 30 minutes, and are paleo, Whole30, and gluten & dairy-free!
Happy April!! If you missed it on Sunday, I am doing a Whole30 this month, so all my recipes this month will be Whole30 approved. If you think that Whole30 is just grilled chicken and broccoli, think again. There are countless ways you can make delicious food on the Whole30 that is not only tasty, but good for you.
We are starting off with a bang with these prosciutto wrapped roasted broccolini! If you are wondering what broccoli is, it is a hybrid veggie that is a cross between regular broccoli and Chinese broccoli. The stalks are longer and has smaller florets and although you can eat it raw, it tastes better cooked.
One of my favorite ways is to roast broccolini. Not only is it super easy and pretty much hands off, the florets get nice and crispy which I love. And what better way to roast it than wrapping it in some prosciutto as well!
All you need to do is coat the broccolini with a little oil, wrap it in prosciutto, add some salt and pepper, and then bake! The prosciutto gets nice and crispy and releases some oils that coat the broccolini giving it some flavor too. Then I drizzled mine in some fresh lemon juice, tahini, and cinnamon to take it up a notch. Always trying to make it look pretty ya know. My favorite brand of tahini is Soom – if you are looking to try it, use this link to save 10%.
These prosciutto wrapped roasted broccolini are not only simple and delicious, they make a pretty cute presentation. They would be perfect for a side dish for holiday party (Mother’s/Father’s Day, graduation, bridal showers…), family get-together, weeknight dinner, cocktail party, BBQ, or any other kind of event you have coming up and even meal prep.
Speaking of bridal showers, today we are giving one of my blogging friends a virtual bridal shower! If you don’t know Allie from Miss Allie’s Kitchen, you need to get to know her. We met probably 2 years ago in an online blogging group, realized we were both from PA (although not super close), and have been friends ever since. I was lucky enough to meet her in real life last year and actually got to know. She is so sweet, super down to earth, funny, and always down to do whatever.
Next weekend Allie and her fiancé J are getting married and I am so so excited for them! They are seriously cutest couple and even though I have never met him (except through some Instagram stories), I know that they are meant for each other. I am so excited that she is getting married to the man of her dreams and I couldn’t be more happy for her!
Cheers Allie and J and her #lastrallyformissallie! Here’s to happily ever after and I am so lucky to find such an amazing friend in this online world!
Prosciutto Wrapped Roasted Broccolini
- 2 bunches broccolini (about 1 pound)
- 1 tablespoon avocado oil
- 7 pieces prosciutto (no sugar added)
- salt and pepper, to taste
- for drizzling: 1 tablespoon tahini, lemon juice, cinnamon
- Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. In a large bowl toss broccolini with oil to fully coat.
- Take 2-3 stalks of broccolini (depending on how big they are) and bunch together. Take one piece of prosciutto and wrap it around the bunch so they hold together. Place on the baking sheet and repeat with the remaining stalks (I made 7 bunches). Sprinkle with salt and pepper and place in the oven and bake for 25 minutes until prosciutto is crispy and broccolini is cooked through.
- Drizzle with fresh lemon juice, tahini, and cinnamon for a pretty presentation or eat as is!
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