Prosciutto Brussels Sprouts are roasted with rosemary until tender and caramelized, and tossed with crispy prosciutto, maple syrup and dried cranberries. It’s a quick and easy side dish to serve with Thanksgiving or Christmas dinner!
If you’re anything like me, Brussels sprouts are a staple side dish, especially during the fall season. They’re great for busy weeknights and meal prep, and there are so many delicious ways to prepare them.
*This post was originally published in November 2019. It has been updated with new photos and text, including adjustments to the recipe and helpful tips for readers.
When it comes to holiday side dishes, I like to keep it simple. That’s why I make most of my side dishes in the air fryer, like these easy roasted beets or green beans.
I do, however, like to reserve my oven to make these roasted Brussels sprouts!
Why you’ll love this recipe
- The addition of salty prosciutto, which gets crispy alongside the Brussels sprouts, really makes this a stand out dish!
- They only take 20 minutes to roast. It’s a super easy side dish that comes together with minimal ingredients. The most time consuming part is trimming and cleaning the Brussels sprouts.
- The tart cranberries and salty prosciutto pair well together and complement the sweet, nutty flavour of the Brussels sprouts.
Details on the ingredients
Brussels sprouts – You’ll need 1½ pounds for this recipe. You’ll notice that they come in different sizes. Smaller ones have a sweeter taste, while larger ones can taste a little bitter. When choosing Brussels sprouts, make sure the leaves aren’t yellow or have any dark or soft spots. The leaves should also be green and tightly packed.
Prosciutto – This is a dry cured ham that’s very thinly sliced with a salty taste and buttery texture. You’ll need 4-5 slices for this recipe, torn or chopped into smaller pieces.
Oil – You’ll need to coat the Brussels sprouts in oil to help them roast and caramelize. My preferred oil for roasting is extra virgin olive oil.
Rosemary – A few sprigs of fresh rosemary adds a nice flavour and aroma as the Brussels sprouts roast. You’ll want to pull the leaves off the stems and chop them into smaller pieces.
Salt and pepper – Just a little for seasoning. Since the prosciutto is salty, the recipe doesn’t call for a lot of salt. Feel free to add more if you prefer.
Maple syrup – Two tablespoons of maple syrup is drizzled on the Brussels sprouts near the end of roasting. This enhances the natural sweetness that comes out as the little cabbages roast.
Dried cranberries – These are optional but the tart flavor and chewy texture adds a nice contrast to the tender Brussels sprouts and salty prosciutto.
How to trim and prepare Brussels sprouts for roasting
Using a knife, trim the stem off each Brussels sprout and peel off any dirty, yellowed or wilted outer leaves. Be careful not to trim too much off the stems as you’ll lose a lot of leaves.
Place the Brussels sprouts in a colander and thoroughly wash. Pat dry with a paper towel. (You don’t want any excess moisture left on them for roasting).
If your Brussels sprouts are tiny, you can leave them whole. Otherwise, cut them in half lengthwise. If they’re large, you can even quarter them.
How to roast Brussels sprouts with prosciutto
Add the Brussels sprouts to a large bowl along with the oil, salt, pepper and rosemary. Toss to combine.
Arrange the Brussels sprouts in a single layer on a large baking sheet. Make sure they’re spread out with space between them.
Place pieces of the chopped/torn prosciutto around the Brussels sprouts.
Roast on 425F for 18-20 minutes, or until just fork tender. Check on them a few times to make sure the prosciutto isn’t burning.
Remove from the oven and toss with maple syrup and cranberries. Roast for another 2-3 minutes.
Serve immediately.
Recipe variations
- Instead of prosciutto, use bacon or pancetta.
- Use honey in place of the maple syrup.
- Add other seasonings like garlic powder.
- Replace the fresh rosemary with fresh sage or thyme.
- Omit the cranberries or replace them with dried tart cherries or raisins.
Storing and reheating leftovers
Roasted Brussels sprouts can be stored covered in the fridge for 3-4 days. To reheat, you can microwave them, but I think they’re best reheated in the oven at 400F for 5-7 minutes.
Frequently asked questions
To avoid mushy or soggy Brussels sprouts, make sure they’re dried well after washing. Any excess moisture can create steam as they roast.
You’ll also want to roast them on a high heat and give them some space as they roast. Overcrowding your pan can cause the sprouts to steam instead of roast.
You don’t need to do this, but roasting them cut side down gets more of the surface of the Brussels sprouts caramelized compared to the curved side.
No need to blanch them before roasting for this recipe. Blanching can help speed up the roasting process, but since the Brussels sprouts are cut in half, they only take 20 minutes to roast.
Brussels sprouts, like most veggies, should be roasted on a high heat. The ideal temperature can range from 400F to 450F degrees. I prefer 425F for this recipe. Any higher and the prosciutto may burn.
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.
- Overcrowding the pan. Spread the Brussels sprouts out in a single layer and give them some space. If they’re too close together, they will steam instead of roast.
- Roasting cut side down. This will help the cut side get browned and caramelized. (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 cook, you might want to remove the prosciutto so it doesn’t burn.
- Don’t add the cranberries and maple syrup too early. The cranberries may burn and the maple syrup will stop the prosciutto from getting crispy.
Other holiday side dishes
- Air Fryer Butternut Squash Home Fries are seasoned with herbs, spices and maple syrup, and come together quickly in the air fryer for an easy holiday side dish.
- Mashed Acorn Squash is a simple side dish that’s sweet and savoury and makes a delicious alternative to mashed potatoes.
- Golden Beet Soup with Carrot and Ginger is sweet and creamy with fresh ginger, carrots, garlic and sage. It’s also vegan and comes together in just one pot.
- Roasted Beet and Carrot Salad with Candied Walnuts makes a perfect fall salad with roasted carrots and beet, and topped with candied walnuts and a cranberry balsamic dressing.
- Whole Wheat Stuffing is golden brown with crispy edges and made with whole wheat bread, sausage, fresh cranberries, apple and fresh herbs!
- Air Fryer Carrots is a delicious way to enjoy roasted carrots without using your oven. The recipe includes ways to make them spicy, sweet or savoury!
If you make this recipe, I’d love to hear what you think in the comments below!
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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
Description
Prosciutto Brussels Sprouts are roasted with rosemary until tender and caramelized, and tossed with crispy prosciutto, maple syrup and dried cranberries.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4–5 slices prosciutto, torn into small pieces
- 2 tablespoons maple syrup
- 1/3 cup dried cranberries
Instructions
- Preheat oven to 425F and line a large baking sheet with parchment paper (or use a non-stick pan).
- Add the Brussels sprouts to a large bowl along with the oil, rosemary, salt and pepper. Toss to combine.
- Arrange the Brussels sprouts in a single layer on the baking sheet, making sure there is space between them.
- Place pieces of the torn prosciutto around the Brussels sprouts.
- Roast for 18-20 minutes, or just until fork tender, checking occasionally to make sure the prosciutto isn’t browning too much.
- Remove from oven and toss with maple syrup and cranberries. Roast for another 2-3 minutes.
- Serve immediately. Store leftovers covered in the fridge and enjoy within 3-4 days.
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.
- Spread the Brussels sprouts out in a single layer and give them some space. If they’re too close together, they will steam instead of roast.
- 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.
- If your Brussels sprouts are taking longer than expected to cook, you might want to remove the prosciutto so it doesn’t burn.
- Don’t add the cranberries and maple syrup too early. The cranberries may burn and the maple syrup will stop the prosciutto from getting crispy.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
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!