These oven roasted Brussels sprouts with crispy prosciutto and maple syrup are deliciously sweet and savory, and make the perfect side dish for Christmas or Thanksgiving. The Brussels sprouts are seasoned with a simple mix of oil, salt, pepper and fresh rosemary, and roasted on high heat until tender with caramelized edges. The prosciutto is torn into pieces and crisped up on the same pan as the Brussels sprouts. Both are tossed with maple syrup towards the end of roasting to add a touch of sweetness to complement the savory and salty flavors.
You only need 7 ingredients and everything roasts up in less than 20 minutes. You can even prep components ahead of time for easy assembly.
If you need to save on oven space, especially during the busy holiday season, these air fryer maple pecan Brussels sprouts are also a delicious option!
This recipe was originally published in 2019 and updated in 2021. I’ve updated it again in 2025 with new photos and text as well as a few minor tweaks to the recipe.
Table of contents
Ingredients and substitutions
Below is a brief overview of some of the key ingredients and recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.
- Brussels sprouts – You’ll need 1½ pounds for this recipe. I prefer to use smaller Brussels sprouts which have a sweeter taste. Larger ones can taste a little bitter. When choosing Brussels sprouts, make sure the leaves are green and tightly packed.
- Prosciutto – The recipe calls for 5-6 slices of prosciutto, which will be torn or chopped into smaller pieces. You can substitute with chopped bacon or pancetta but it will add a lot more grease to the recipe.
- Fresh rosemary – I love the flavor that fresh rosemary adds to dishes. For a different flavor, you can substitute with chopped fresh sage. I don’t recommend using dried rosemary as it has a bit of a woody texture and needs a longer cooking time to soften.
- Maple syrup – I like to toss the Brussels sprouts and prosciutto with 2 tablespoons of maple syrup towards the end of roasting. The sweetness pairs perfectly with the caramelized Brussels and salty prosciutto. You can leave it out if you prefer, or you can substitute with honey, just reduce the amount to 1 tablespoon so the flavor doesn’t overpower the dish.
How to make roasted Brussels sprouts with crispy prosciutto
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
Storage and reheating
The Brussels sprouts and prosciutto can be stored covered in the fridge for 3-4 days. To reheat, just spread out on a sheet pan and bake at 400F for 6-8 minutes.
Key recipe tips
- Brussels sprouts should be roughly the same size. This will ensure even cooking. If you have some larger ones, you may want to quarter them, otherwise, they will take longer to roast.
- Non-stick baking sheet. The prosciutto may stick on the pan a little, so be sure to use a non-stick pan or line your baking sheet with parchment paper.
- Roasting cut side down. Roasting the Brussels sprouts cut side down gets more of their surface caramelized compared to the curved side. (Note that they may not caramelize as much if you use parchment paper).
- Be careful not to burn the prosciutto. If your Brussels sprouts are taking longer than expected to roast, you can remove the prosciutto so it doesn’t burn.
Recipe FAQs
To avoid mushy or soggy Brussels sprouts, make sure they’re dried well after washing. Any excess moisture can create steam as they roast. Overcrowding your sheet pan can also cause the Brussels sprouts to steam instead of roast. You’ll want to roast them on a high heat and give them some space as they roast.
Your roasted Brussels might taste bitter if they’re larger (small ones are sweeter) and if they weren’t roasted long enough.
For the best flavor and texture, I like to serve this one immediately. To get a head start, you can prep your Brussels sprouts a day or two in advance, but I would wait to roast them until just before serving.
More holiday side dishes
- Air Fryer Butternut Squash Cubes
- Air Fryer Baby Potatoes
- Air Fryer Herb and Garlic Carrots
- Whole Wheat Stuffing with Sausage
- Mashed Acorn Squash
If you make this recipe, I’d love to hear what you think in the comments below!
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Roasted Brussels Sprouts with Prosciutto
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roast
- Cuisine: American, Canadian
Description
These sweet and savory Roasted Brussels Sprouts are tender with caramelized edges and tossed with crispy prosciutto and maple syrup!
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 5–6 slices prosciutto, torn into small pieces
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 425F.
- In a large bowl, toss together the Brussels sprouts, oil, rosemary, salt and pepper.
- Arrange the Brussels sprouts in a single layer cut side down on a large non-stick baking sheet, making sure there is space between them.
- Place pieces of the torn prosciutto around the Brussels sprouts.
- Roast for 16-18 minutes, or until the Brussels sprouts are fork tender and the prosciutto is crispy. (Check occasionally to make sure the prosciutto isn’t browning too much).
- Remove from oven and toss with maple syrup. Roast for another 2-3 minutes and serve immediately.
Notes
- To ensure even cooking, Brussels sprouts should be roughly the same size. If you have some larger ones, you may want to quarter them.
- The prosciutto may stick to the pan a little, so be sure to use a non-stick pan or line your baking sheet with parchment paper. (Note that if you use parchment paper, your Brussels sprouts may not brown as much).
- If your Brussels sprouts are taking longer than expected to cook, you might want to remove the prosciutto so it doesn’t burn.
Both hubby and I are obsessed with brussels sprouts. We really love them! And there’s no going wrong with salty prosciutto and cranberries! So festive for the holidays! I could make a meal out of a big pan of these and be quite happy 🙂
Me too! Thanks Dawn!