Honey- Prosciutto Roasted Vegetables

Fall is roasting season and vegetables are perfect to roast because it is easy and versatile. 

Welcome back! Today I decided to share this recipe with you because I made it for dinner last night and it was so good. I hope you try it out.


  • 1 bag Brussels sprouts
  • 1 small bag baby carrots
  • 1 bunch asparagus
  • 6 strips Prosciutto
  • Goat cheese (sprinkle as much as you want)
  • 1 bunch scallions
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1/2 teaspoon pepper
  • 2 tablespoon olive oil
  • 2 chicken breasts
  • salt to taste


First, preheat the oven to 425F. Meanwhile oil the baking sheet because this is where you will place the vegetables, set aside.

Wash all the ingredients for health precautions. On a cutting board, cut all the Brussels sprouts in half, place on the baking sheet. Add the asparagus and baby carrots on the baking sheet too.

In a small bowl, whisk 1 tablespoon honey, 1 tablespoon soy sauce and remaining 1 tablespoon of olive oil. Drizzle it over the vegetables and use your hands or a spatula to mix well.

Place in the oven and bake for 25-30 minutes or until vegetables or fork tender.

Meanwhile, on a pan cook the prosciutto approximately 3 minutes per side or until crispy, not burnt. Set aside.

Season the chicken breasts with salt and pepper. On the same pan cook the chicken breasts over medium heat approximately 6 minutes per side or until thoroughly cooked. Set aside.

Once the vegetables are out of the oven, add the goat cheese, scallions and crumbled prosciutto. Drizzle the additional tablespoons of honey and soy sauce over the top.

Make sure to add the additional tablespoon of honey and soy sauce once it is out of the oven because it will enhance all the flavors. 

Now you can plate your dish. Hope you enjoy this recipe. Let me know in the comments below if you try it out.

If you want to make the dish vegan, you may substitute the honey for maple syrup, use vegan bacon, dairy-free cheese and serve with tofu or tempeh.

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