Preheat oven to 400°F (200°C). Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. If sprouts are large, halve them through the stem; if medium-small, leave whole.

Par-cook sprouts

Bring a medium pot of salted water to a boil. Add the Brussels sprouts and cook for 4 minutes to slightly tenderize. Immediately drain and plunge into an ice bath to stop cooking. Drain well and pat dry with kitchen towels.

Prepare wrappers

Cut each prosciutto slice in half lengthwise so you have 24 strips. Cut each bacon slice in half lengthwise as well, or use thin bacon so halves wrap neatly. Lay a prosciutto strip and a half-slice of bacon overlapping on a work surface (bacon on top to crisp). Place one sprout at the end and roll tightly so prosciutto and bacon encase the sprout. Secure with a toothpick if needed.

Season and roast

Place wrapped sprouts on a parchment-lined baking sheet seam-side down. Whisk together 2 tbs olive oil, 1 tbs honey, 1 tbs lemon juice, 1 tsp salt, and 1 tsp pepper. Brush or drizzle the mixture over each bundle. Roast in the preheated oven for 18–22 minutes, turning once halfway, until bacon is crisp and prosciutto is golden. If bacon is not crisping, broil for 1–2 minutes while watching closely.

Finish

Remove from the oven and let rest 2 minutes. Transfer to a serving platter; discard toothpicks. Spoon any pan juices over the bundles.

Leek Mashed Butter Potatoes

Cook potatoes

While sprouts roast, peel (optional) and cut potatoes into 1–1.5-inch cubes. Place in a pot, cover with cold water, add 1 tsp salt, and bring to a simmer. Cook 15–20 minutes until potatoes are fork-tender. Drain well and return to the pot off heat to steam-dry for 1–2 minutes.

Sauté leek

Trim, halve lengthwise, and thinly slice the leek. Rinse well to remove grit. In a small skillet, melt 2 tbsp butter over medium heat. Add sliced leek and cook 4–6 minutes until soft and fragrant but not brown. Season with a pinch of salt.

Mash and finish

Heat the milk until warm (not boiling). Mash the potatoes with remaining 2 tbsp butter, warm milk, cooked leeks, 1 tsp salt, and 1/2 tsp black pepper until smooth but still a little textured. Taste and adjust seasoning. Keep warm until serving.

Citrus-Herb Finish & Grain (Utah Sprouts Red style)

Dress the grain

In a bowl combine warm cooked farro or barley, 1 tsp red wine vinegar, 1 tsp extra virgin olive oil, 1 tbsp fresh orange juice, 1 tsp orange zest, 1/2 tsp lemon zest, 2 tbsp chopped parsley and 1/4 tsp salt. Toss gently to coat and keep warm.

Plate and finish

To serve, mound leeks-and-butter potatoes in the center of each plate (or a family platter). Arrange the prosciutto-bacon roasted Brussels bundles around or on top. Spoon the dressed grain beside or next to the potatoes. Scatter any remaining parsley and a light squeeze of lemon if desired. Serve immediately.