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.
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!
Thanks so much Katerina!
Leanne, love the sweet and savory combination of flavors in this dish! Such a fun way with brussels sprouts!
Thanks Kelly!
Huge fans of Brussels Sprouts in my family!! I love the addition of cranberries and prosciutto!! Definitely need to try this one!
Thanks Tasia!
We love Brussels sprouts in our house and are always looking for new ways to enjoy them. So this recipe is happening for sure! Love all of the festive colors (perfect for holiday meals!) and the play of savory, sweet, and earthy flavors!
So glad you’re going to give it a try! Thanks Marissa!
Brussels sprouts, cranberries, prosciutto, cranberries, maple – that’s one of many ways I love my sprouts! I actually occasionally add some dried cranberries too, and that’s not that bad (I can agree on that the final result is more sweet, though). Either way, delicious and hearty!
It’s my fave way to enjoy them lately! Thanks Ben!
Huge fan of sprouts and this combination sounds SO good! Such a festive side dish – I love it!
Thank you Alexandra!
One of the best Brussels Sprouts recipes I’ve seen this season. Fabulous-looking photos and a very detailed recipe. It makes it really easy to cook the perfect side to so many great mains!
Thanks so much Danielle! Appreciate it!
I LOVE brussels sprouts especially roasted one – I think they are the best. Your recipe with roasted cranberries sounds so interesting and I can just imagine the burst of flavors from all the ingredients. This is an amazing holiday side dish.
Thank you Pavani!
These sound terrific, Leanne! I also didn’t like brussels as a kid (my kids call them monster eyes haha) but now I LOVE them. They’re so festive with the cranberries! I am craving a big bowl of these now!
Monster eyes is hilarious! Thanks Katherine!
What a delicious combination Leanne! Brussels sprouts are one of my faves and they always make an appearance on the Tgiving table! Pinned!
Thanks for pinning Mary Ann!
This is such a beautiful holiday side, and I love these sweet and savory flavors. The cast iron skillet is such a great way to get nice color on those beautiful sprouts!
Love using my cast iron skillet! Thanks Marcie!
I’m a huge fan of Brussels sprouts – and this dish is divine! Loving the addition of cranberries!! Have a great week!! xo
Thanks Annie!
Hello, fancy cranberry Brussels sprouts! Loving the addition or tart flavors and the cured prosciutto umami and saltiness. I can tell you know how to prepare for a feast:) Pinned.
Thank you Milena!
I love this recipe. Not only is it super colourful for the holidays but the cranberries give this recipe a different flavour that is wonderful! So glad I stumbled upon this recipe. I can’t wait to make it for Christmas dinner!
Thanks Alisa!
Similar to you, I didn’t like brussel sprouts until I was an adult either…but these look awesome! love that flavor combos of the tart cranberry, crispy and salty prosciutto and of course, the juicy brussels! YUM!
Thank you Haylie!
Loving this delicious combination of Brussels sprouts and cranberries! And roasting the sprouts just makes them so much better!
Thanks Jennifer!
I was never a big fan of Brussels sprouts ..however I will definetly be trying this recipe! This will go perfect with any holiday meal.
Amazing pics again as well!
Thanks Terry! Hope you give them a shot!
Brussels are one of my fave veggies and I’ve been roasting them with balsamic lately, but I LOVE that you added cranberries. I’m going to have to try these soon! Have a great week, Leanne!
Hope you enjoy them! Thanks Kelsie!