Brussels Sprout And Prosciutto Skewers

• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 24 small brussels sprouts (3/4 to 1 lb.)
• 4 ounces thinly sliced prosciutto
• 24 decorative toothpicks

1. Preheat oven to 450u0b0. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.
2. Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.
3. Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.
4. Make ahead: Prepare through step 2 up to 1 day ahead; chill, covered. Bring to room temperature, then proceed.
5. Note: Nutritional analysis is per 2-skewer serving.

olive oil, maple syrup, salt, freshly ground black pepper, brussels sprouts, toothpicks

Taken from www.myrecipes.com/recipe/brussels-sprout-prosciutto-skewers (may not work)