Sweet, savory and crispy, these roasted Brussels sprouts with prosciutto and maple syrup are perfect for busy weeknight dinners and holiday menus. You only need 7 ingredients and everything roasts up in less than 20 minutes. Plus, you can prep the Brussels sprouts in advance to save time!
If you need to save on oven space, especially during the busy holiday season, these air fryer maple Brussels sprouts are also a delicious option!
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Quick Look: Roasted Brussels Sprouts with Prosciutto
- ⏱ Prep time: 15 minutes
- 👩🏻🍳 Cook time: 20 minutes
- ⏳ Total time: 35 minutes
- 🍽 Servings: 6
- ⚡ Calories: 143 per serving
- 🌱 Diet: gluten-free, dairy-free
- 🔥 Flavor/texture: tender Brussels sprouts with caremelized edges and crispy prosciutto; flavor is salty, savory and sweet.
- 👌 Difficulty: easy
- ❤️ Why you'll love: perfect for busy weeknights or holiday meals; you only need 7 simple ingredients.
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Why we love these Brussels sprouts!
- Perfect texture: Roasted on high heat so they become tender on the inside with delicious caramelized edges.
- Simple seasoning: Tossed in a mix of oil, salt, pepper and fresh rosemary. (The rosemary takes these Brussels to the next level)!
- Crispy prosciutto: Torn into bite-sized pieces and crisped up on the same roasting pan as the Brussels sprouts. (If you're a fan of crispy prosciutto, you'll also love this butternut squash quiche)!
- Sweet and savory balance: Finished with a drizzle of maple syrup at the end of roasting to tie the salty and savory flavors together.
Table of Contents
Ingredient notes
- 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 (like these air fryer fingerling potatoes with rosemary). 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. 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
Step 1: Trim the stems off the Brussels sprouts and cut them in half. Add to a large bowl and toss with the oil, salt, pepper and rosemary.
Step 2: Arrange the Brussels sprouts in a single layer cut side down on a large baking sheet. Make sure they're spread out with space between them.
Step 3: Place pieces of the chopped/torn prosciutto around the Brussels sprouts.
Step 4: Roast on 425F for 16-18 minutes, or until the Brussels sprouts are just fork tender and the prosciutto is crispy.
Step 5: Remove from oven and toss with maple syrup. Roast for another 2-3 minutes. Serve immediately.
Expert 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.
Roasted Brussels sprouts with prosciutto 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.
You can store them together and covered in the fridge for 3-4 days. To reheat, just spread them out on a sheet pan and roast at 400F for 6-8 minutes.
For a busy weeknight, I think they go perfectly with my breaded salmon bites or air fryer honey garlic chicken thighs. For Thanksgiving or Christmas (or even Easter), you can pair them with turkey or ham, along with air fryer baby potatoes, mashed acorn squash and cranberry apple stuffing.
More fall and holiday side dishes
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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Roasted Brussels Sprouts with Prosciutto
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon fine sea salt
- ¼ 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.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
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.
Dawn - Girl Heart Food says
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 🙂
Leanne says
Me too! Thanks Dawn!
Katerina | Once a Foodie says
I love my brussels sprouts too and similarly to you, I didn't start eating them properly until recently. I love the flavours in this recipe and your gorgeous photography is absolutely mouthwatering - I feel like making them right now!
Leanne says
Thanks so much Katerina!
Kelly | Foodtasia says
Leanne, love the sweet and savory combination of flavors in this dish! Such a fun way with brussels sprouts!
Leanne says
Thanks Kelly!
Tasia ~ two sugar bugs says
Huge fans of Brussels Sprouts in my family!! I love the addition of cranberries and prosciutto!! Definitely need to try this one!
Leanne says
Thanks Tasia!