Prosciutto-Wrapped Carrots

Makes 6 servings

These sweet orange vegetables and the savoury prosciutto make a delicious combination you won’t be able to get enough of!



  • 10-15 (400 g) medium or small carrots
  • 150 g paper-thin proscuitto, sliced in half lengthwise
  • ½ tsp. ground black pepper (or to taste)


  1. Preheat oven to 350°F
  2. Wash and trim the carrots, slicing thicker carrots in half to make finger-width stalks.
  3. Blanch the carrots in boiling water for 1-2 minutes, remove from boiling water and immediately submerge in an ice water bath. Drain the carrots and place on clean dishtowel to absorb moisture.
  4. On a clean surface, lay the strip of prosciutto in front of you.  Place a carrot at a 45-degree angle to the end of the strip of prosciutto. Starting 1 inch from the bottom of the carrot, wrap the prosciutto around the carrot, leaving the tips on either end exposed.
  5. Lay the prosciutto-wrapped carrots on a parchment-lined baking tray, season with pepper to taste and bake for 15 minutes or until the prosciutto is crispy. Keep an eye on it—the prosciutto is thin and can char quickly.

This recipe is a part of our delicious Autumn Tapas Menu, brought to you by our amazing team of Registered Nutritionists.

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Nutritional Analysis

Per Serving

  • 82 calories
  • 4 g fat
  • 5.5 g protein
  • 7 g carbohydrate (5 g available carbohydrate)
  • 2 g fibre
  • 208 mg sodium

Revive Servings

  • 0 grain and starch
  • 1 protein
  • 1 vegetable
  • 0 fruit
  • 0 fat
  • 0 dairy