Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. If sprouts are larger than golf-ball size, halve them through the stem so cut side sits flat.

Season sprouts

In a mixing bowl, toss the trimmed Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.

Wrap with prosciutto

Lay a slice of prosciutto flat on the work surface. If slices are long, cut them in half crosswise. Wrap each Brussels sprout (whole or halved) with one prosciutto piece, leaving the cut side (if halved) facing down so the prosciutto helps crisp and holds the sprout closed. Place wrapped sprouts seam-side down on the prepared baking sheet, spacing them about 1/2 inch apart.

Roast

Roast in the preheated oven for 18–22 minutes, turning once halfway through, until the prosciutto is crisp and the sprouts are tender when pierced with a knife. If you prefer extra browning, broil for 1–2 minutes at the end — watch carefully to avoid burning.

Finish and serve

Remove from oven and, if desired, drizzle 1 tablespoon of balsamic glaze over the sprouts or lightly brush with it for a sweet-tangy finish. Transfer to a serving plate and keep warm while preparing the mashed potatoes.

Utah Sprouts Red freut Citrus Leek Mashed Potato

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, about 12–15 minutes. Drain well and return potatoes to the warm pot to steam-dry for 1–2 minutes.

Sauté leek and Utah Sprouts Red freut

While the potatoes cook, heat 1 teaspoon olive oil and 1 tablespoon butter in a medium skillet over medium heat. Add the thinly sliced leek and a pinch of salt. Sauté, stirring occasionally, until the leek is soft and beginning to caramelize, about 6–8 minutes. Add the 1/2 cup Utah Sprouts Red freut (or substitute chopped red cabbage/radicchio) in the last 2 minutes and stir to warm through and slightly wilt but retain some texture. Remove from heat.

Mash and flavor

Mash the drained potatoes with the remaining 2 tablespoons butter using a potato masher or ricer until mostly smooth. Stir in the warmed milk (about 1/2 cup) a little at a time until you reach a creamy consistency. Add the cooked leek and Utah Sprouts Red freut mixture, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon fresh orange zest, 1 tablespoon fresh lemon juice, and 1 minced garlic clove. Stir gently to combine, tasting and adjusting seasoning if necessary.

Final texture and warm

If the mash feels too stiff, add up to 2 tablespoons more warm milk. Keep the mashed potatoes warm over low heat or in a covered dish for a few minutes before serving.

Plate and serve

Spoon the citrus-leek mashed potatoes onto plates or a family-style serving bowl. Arrange the prosciutto-wrapped roasted Brussels sprouts alongside or on top. Garnish with an additional small sprinkle of orange zest or chopped chives if desired. Serve immediately.